Maple Gochujang Rotisserie Ribs

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Sprinkle some of this on your Pork Ribs, Pork Shoulder, Bacon, Chicken Wings, Scallops, Duck Breast, Quail or even on Popcorn. The subtle sweet & savory flavors will keep you coming back for more.

Secret  Ingredient

Dish Info

Ingredients

10

servings

4

3:30

Hours

Ingredients

2

½

Yellow Mustard

Maple Bourbon  Seasoning

Buffalo Trace Bourbon

Brown Sugar

Maple Syrup

Ketchup

Gochujang Paste

White Vinegar

Worcestershire

2

1

2.5

racks

tsp

2

2

3

tbsp

tbsp 

tbsp

oz

tbsp

Baby Back Ribs

tsp

Prep Ahead

Pre-Preparation

Trim & prep your ribs being sure to remove the membrane along the back.  Lather with yellow mustard and season thoroughly with Maple Bourbon Seasoning Seasoning.  Next, carefully “snake” your pork ribs onto your rotisserie skewer. Do this by piercing through the meat every 3-4 bones in an “S” shape. Add both ribs on and secure. Add some more seasoning if you need and set aside until ready to cook.

Step 1

Grill the ribs

Preheat a two zone indirect cooking fire around 275F-300F with the rotisserie being cooked on the cooler side. Place the ribs on to the rotisserie and let cook until they are 180F internal and the meat has receded on the bones about ½” (around 3.5-4.5 hours).

Step 2

Make the sauce

About 30 minutes before the ribs are done, add a basting skillet to the fire with the Buffalo Trace Bourbon. Let the bourbon simmer for 3-4 minutes, then add the rest of the ingredients for the Maple Gochujang BBQ Sauce.

Step 3

Glaze the ribs

Lather the pork ribs with the bbq sauce for the last 10 minutes of cooking in order to caramelize. Once the ribs have been glazed and are done cooking, pull off and let rest for 10 minutes.

Step 4

Serve

Pull the ribs off the rotisserie spike, slice into the ribs.  Serve & enjoy!

Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style.

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