step 1
First, prepare the Korean-inspired chimichurri sauce. Combine the Fresh Parsley (1 1/2 cups), Fresh Cilantro (1/2 cup), Garlic (2 cloves), Red Onion (1/2 cup), Korean Chili Flakes (2 tsp), Olive Oil (1/2 cup), Sesame Oil (4 Tbsp), Rice Vinegar (3 Tbsp), Honey (1 Tbsp), Lime (1), Salt (to taste), and Ground Black Pepper (to taste) in a mixing bowl and mix well. Store it in the fridge to allow the flavors to develop.
step 2
In a food processor, prepare the marinade, add in Red Onion (1), Garlic (6 cloves), Fresh Ginger (1 piece), Sesame Oil (4 Tbsp), Apple Cider Vinegar (1/2 cup), Ketchup (1/2 cup), Soy Sauce (1/2 cup), Gochujang (4 Tbsp), Korean Fish Sauce (1/2 cup), Cumin Seeds (2 Tbsp), Bay Leaf (1), Korean Chili Flakes (4 Tbsp), and Salt (2 Tbsp). Pulse and blend until a smooth paste is achieved.
step 3
Prep the Pork Baby Back Ribs (2 racks) by removing the membrane. Using a paper towel, grip an edge of the underside of the ribs and pull firmly. There should be a film of membrane across the entire side of the rib.
step 4
Place the baby's back ribs in a large resealable plastic bag or a tray. Pour the marinade over the ribs, making sure to coat them evenly on both sides. Seal the bag or cover with plastic wrap and refrigerate the ribs for at least 8 hours, or overnight.
step 5
When ready to cook, preheat your oven to 275 degrees F (140 degrees C).
step 6
Remove the ribs from the marinade, scrape the marinade from the meat into a saucepan, then wrap the ribs in aluminum foil and place them on a baking sheet lined with additional aluminum foil. Pour the marinade from the bag or a tray into a saucepan and reserve.
step 7
Bake the ribs in the oven for 3 hours, or until they are tender and fully cooked. You can test for doneness by inserting a meat thermometer into the thickest part of the meat; the internal temperature should reach 165 degrees F (75 degrees C).
step 8
While the ribs are cooking, prepare the glaze. In the saucepan with the reserved marinade, add the Ketchup (1/2 cup) and Brown Sugar (1/3 cup). Then, reduce the mixture until a barbecue sauce consistency is reached. If your sauce is still chunky, use a hand blender and blend to a smooth paste.
step 9
Once the ribs are fully cooked, remove them from the oven and increase the oven temperature to 425 degrees F (220 degrees C).
step 10
Line the baking sheet with fresh aluminum foil.
step 11
Then, brush the ribs with some of the glaze made earlier, making sure to coat them evenly. Return the ribs to the oven and bake for an additional 5 minutes, repeat this process until the sauce adheres and darkens into a sticky consistency on the ribs.
step 12
Remove the ribs from the oven and let them rest for a few minutes before serving.
step 13
Serve with the chimichurri sauce on the side. Garnish with White Sesame Seeds (to taste).
