IT’S ALMOST FAT BUBBA FRIDAY‼️🤗 #tgifbf#FatBubba
🚨Served ALL DAY Friday😋 Don’t get snowed in without your “Bubba”🙌🏼
👇🏽Tag your “Bubba Buddy”👇🏽
Easy tender oven-baked baby back pork ribs in a spicy gochujang-garlicky-soy sauce glaze.
In a small bowl, whisk together ⅓ cup gochujang, ½ tsp. each of garlic and ginger powder, and 2 Tbsp. each of brown sugar, soy sauce and rice vinegar. In a large baking dish, toss half of the marinade with about 3 lbs. of baby back ribs that have been separated. The other half of the marinade will be used for glazing later. Cover with foil and chill for a few hours or overnight. An hour before baking, take the dish out of the fridge.
Preheat oven to 350ºF, and bake ribs, covered with foil, for about an hour. A lot of juices will be released. No worries! Increase oven temperature to 425ºF, uncover ribs and continue to bake/roast for roughly another 40-45 minutes. During that time, every 10-15 minutes or so, turn the ribs using tongs, and spoon some of the juices in the baking dish over the ribs. In the last 5 minutes of baking, spoon/brush the reserved marinade over the ribs and continue roasting until they’re very browned and glaze-y. Carefully transfer ribs onto a serving vessel, sprinkle with sesame seeds and thinly sliced scallions. Serve with rice on the side.
Modified and adapted from the ‘Spicy Glazed Pork Ribs’ recipe from @epicurious & @bonappetitmag
UPDATE! As of now the power is back on and the crew has everything ready for tomorrow’s service. We are planning to open at our regularly scheduled time tomorrow morning. If there happens to be any more outages between now and then, we will be breaking the news lickety split. ✌️hope to see your beautiful faces there tomorrow life sucks without you. 🥰 #stayhowlin *photo by @meetjakob@eater_la
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