A flavorful recipe for Gochujang ribs featuring Kansas style ribs marinated in a rich blend of gochujang, vegetables, and sauces, cooked sous vide and then grilled to perfection.
1: Preheat an immersion circulator to 165F.
2: Blend together pear, onion, garlic, and ginger until smooth.
3: In a pot, combine the pureed vegetables, ketchup, gochujang, honey, apple cider vinegar, brown sugar, soy sauce, and water. Simmer on medium low for 30 minutes, stirring every 5 minutes. Set the sauce aside to cool completely.
4: Remove the silver skin from the ribs and cut them into 3 smaller racks. Transfer the ribs into a resealable or vacuum sealable bag and divide the sauce between all of the bags, reserving 1 cup for glazing.
5: Place the ribs in the water bath and sous vide for 12 hours. Remove the ribs from the water bath and cool completely in an ice bath. Transfer the ribs into the fridge until ready to eat.
6: Preheat grill to 500°F.
7: Remove the ribs from the bag and thoroughly pat dry with paper towels. Grill the ribs for 10 minutes, brushing the marinade every 3 minutes.
