Sticky BBQ Ribs with Baked Beans

The best ribs are definitely smoked—but according to our chef friends at Momofuku Culinary Lab, if you don’t have access to a smoker in your home kitchen this is a great alternative. Braising the ribs makes them fall-off-the-bone soft, before you finish them in a pool of baked beans.

1/3 cup ketchup

1/3 cup gochujang

1/3 cup Momofuku Soy Sauce

2 tablespoons Momofuku Spicy Seasoned Salt

1/4 cup brown sugar

1/4 cup honey

4 cloves garlic, grated

3 pounds pork spare ribs

2 cans navy beans, drained and rinsed

Place ketchup, gochujang, soy sauce, Spicy Seasoned Salt, brown sugar, honey and garlic in a large bowl and stir to combine. Add ribs and toss to generously coat with the sauce. Let them marinate for at least 30 minutes or up to overnight in the refrigerator, covered (remove from the refrigerator 30 minutes before cooking).

Preheat oven to 350°F. Transfer ribs to a large braiser or Dutch oven and arrange in a single layer.  Pour any remaining marinade over the ribs, along with 2 cups of water. Cover the pot and place in preheated oven. Braise for 2 hours, then remove pot from the oven. Increase the oven temperature to 450°F.

Remove ribs from the pot and set aside in another large bowl. Bring braising liquid to a simmer over medium-high heat for about 4–5 minutes to reduce. Generously brush ribs with the reduced sauce. Add the beans to the pot, then top with the ribs and any remaining sauce. Bake uncovered for 20 minutes, brushing the ribs with the sauce once halfway through. Garnish with a sprinkle of Spicy Seasoned Salt for serving.