Ingredients

• 2/3 cup apple cider vinegar
• 1/2 cup (packed) dark brown sugar
• 6 Tbsp. gochujang (Korean hot pepper paste)
• 1/4 cup adobo (from 1 can chipotle chiles in adobo)
• 2 racks St. Louis–style pork spareribs (about 4 lb.)
• Kosher salt, freshly ground pepper
• Vegetable oil (for grill)

Instructions

1. Place a rack in middle of oven and preheat to 350°F. Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved. Transfer half of sauce to a small bowl and set aside for serving.
2. Season ribs all over with salt and pepper. Place each rack on a double layer of foil and wrap up. Set on a rimmed baking sheet; bake until very tender but not falling apart, 2 1/2–3 hours. Let cool.
3. Prepare a grill for medium-high heat; oil grate. Grill ribs, turning several times and beginning to baste with remaining sauce as soon as ribs begin to brown, until charred and coated with a thick layer of glaze and heated through, 8–10 minutes. Transfer ribs to a cutting board and cut between bones into individual ribs. Serve with reserved sauce alongside.