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Spicy Baby Back Ribs with Melted Cheese

Baby back ribs are braised in gochujang-infused spicy sauce until the meat is tender. They are then dipped into melted cheese and wrapped around the ribs. They are so comforting, delicious, and taste heavenly!

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 3
Calories: 1358 kcal
Course: Main Course
Cuisine: Korean

Ingredients

MAIN
  • 1.2 kg baby back ribs (2/6 pounds), rinsed
  • 1 onion (medium size), peeled and cut in half 
  • 2 green onion , white parts
  • 1 tsp black peppercorn , whole
  • 1/4 cup rice wine  (mirin)
  • 1.5 cup water
  • 4 cup mozzarella cheese , shredded
  • 1/4 cup heavy cream
SPICY BABY BACK RIB SAUCE
  • 3 Tbsp Gochujang (Korean chili paste)
  • 1/4 cup Gochugaru (Korean chili powder)
  • 1/4 cup soy sauce , regular
  • 2 Tbsp rice wine  (mirin)
  • 6 Tbsp honey
  • 1 Tbsp minced garlic 
  • 1/2 tsp ground black pepper
GARNISH (OPTIONAL)
  • toasted sesame seeds
  • green onion , thinly sliced

Instructions

    Cup of Yum
  1. Remove the membrane of the baby back ribs. (To do this, use a butter knife to lift the edge of the membrane and use paper towel to grab the corner and pull against it.) Separate the ribs by cutting the meat between the slabs of bone.
  2. Cover the ribs in a bowl of water and let them soak for 10 minutes so that the myoglobin (red liquid) can be drawn out. Drain the water.
  3. Bring a large pot of water to boil (enough to cover the ribs and not spill out) and boil it over high heat. Once the water is boiling, add the onion, green onions, whole black peppercorns, rice wine, and the ribs. Cook for 8 to 10 minutes. Meanwhile, combine the spicy baby back rib sauce in a bowl and mix well. Set aside.
  4. Drain the pot and discard all the strained vegetables. Rinse the meat over the running water and set it aside in a clean bowl. 
  5. Prepare a braiser pot and add 1.5 cups of water and half of the spicy back rib sauce. Mix well. Add the back ribs, cooking them over high heat for 5 minutes, with some sauce occasionally splashed on top.
  6. Cover the pan with the lid and reduce the heat to medium. Cook for 15 minutes, stirring occasionally. Reduce the heat to medium-low and cook for another 10 minutes.
  7. In the mean time, prepare a saucepan and heat the remaining sauce on medium heat for 2-3 minutes. Stir often.
  8. Transfer the ribs to a tray, without the liquid, and mix with the warmed sauce from step 7.
  9. Combine the cheese and heavy cream in a bowl. Prepare a shallow pot for further cooking and spread the cheese and cream mixture. Add ribs to the pan. Place the pot on a medium-low heat and wait until the cheese melts. Serve it with a bowl of rice. (Refer above for more serving suggestions.)

Notes

  • * 1 Tbsp = 15 ml, 1 cup = 250 ml
  • ** If you want to learn more about Korean ingredients, check essential Korean ingredients list.

Nutrition Information

Calories 1358kcal (68%) Carbohydrates 61g (20%) Protein 88g (176%) Fat 85g (131%) Saturated Fat 39g (195%) Polyunsaturated Fat 10g Monounsaturated Fat 30g Trans Fat 1g Cholesterol 319mg (106%) Sodium 2581mg (108%) Potassium 1375mg (39%) Fiber 9g (36%) Sugar 41g (82%) Vitamin A 7325IU (147%) Vitamin C 8mg (9%) Calcium 952mg (95%) Iron 7mg (39%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 1358

% Daily Value*

Calories 1358kcal 68%
Carbohydrates 61g 20%
Protein 88g 176%
Fat 85g 131%
Saturated Fat 39g 195%
Polyunsaturated Fat 10g 59%
Monounsaturated Fat 30g 150%
Trans Fat 1g 50%
Cholesterol 319mg 106%
Sodium 2581mg 108%
Potassium 1375mg 29%
Fiber 9g 36%
Sugar 41g 82%
Vitamin A 7325IU 147%
Vitamin C 8mg 9%
Calcium 952mg 95%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.