Have some kimchi brine leftover when you finish the jar? Start saving that leftover kimchi "juice" to make these deliciously cooked ribs.
We partnered with Brushfire Farms grill master James Vives to help us create this awesome and unique recipe for you to cook up at home.
Ingredients:
- Baby Back Ribs
- Madge's Food Company Kimchi Brine
- 1 cup fine ground Pulp Coffee Ethiopian
- 1/2 cup Brown Sugar
- 1/3 cup Korean Spice gochugaru (depending on heat/spicy preference)
- 1/4 cup garlic powder
- 1/2 cup salt
- 1/2 cup cracked black pepper
- 1 tsp. dried oregano Brushfire Farms' Original Glaze
Prep
The day/night before the start by placing your baby back ribs overnight in the kimchi brine, or for the best flavor 24 hours.
For your dry seasoning, mix the coffee, brown sugar, salt, black pepper, garlic powder, gochugaru, and dried oregano into a small container, we used a jar in our video.
For our version, we smoked the ribs on a Traeger grill with hickory wood chips.
Directions:
- Preheat your grill/smoker to 250.
- Start by removing your ribs from the kimchi brine and pat dry.
- Sprinkle the seasoning you made generously onto your ribs, and let ribs sit for about 30 minutes at room temperature.
- After ribs are prepped and ready to be grilled. Place your ribs meat side up and uncovered into your smoker. Close and let smoke for three hours.
- At two hour check-in, turn down the temperature to 225, wrap ribs in foil, and leave for another hour.
- After three hours, glaze and brush your ribs with @brushfirefarms and leave uncovered for thirty minutes.
- Remove the ribs from the grill and let rest 5 minutes before slicing.
- Serve and enjoy! Let us know how your baby back ribs came out or if you'd like to see any other recipes!
Buy Brushfire Farms products: https://www.brushfirefarms.com/
Buy Pulp Coffee: https://pulp.coffee/