Ingredients

• 1/2 cup gochujang (Korean hot pepper paste)
• 2 tablespoons dark brown sugar
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons unseasoned rice vinegar
• 2 teaspoons toasted sesame oil
• Kosher salt
• 3 pounds baby back pork ribs, separated into individual ribs

Instructions

1. Whisk gochujang, brown sugar, soy sauce, vinegar, and oil in a small bowl until smooth; season with salt.
2. Toss ribs and half of marinade in a 13x9" baking dish; set aside remaining marinade. Cover ribs with foil and chill at least 4 hours.
3. Preheat oven to 350°F. Bake ribs, covered, until meat is tender, about 1 hour. Uncover and increase oven temperature to 450°F. Roast, turning occasionally and brushing with reserved marinade during last 5 minutes, until ribs are deeply browned, glazed, and fork-tender, 40–45 minutes longer.
4. DO AHEAD: Ribs can be marinated 1 day ahead. Keep chilled.