½ cup gochujang (Korean hot pepper paste)
¼ cup dark brown sugar
¼ cup miso paste
¼ cup AYAM soya sauce
2 tbsp unseasoned rice vinegar
1.2kg baby back pork ribs, separated into individual ribs
½ bunch coriander, chopped
½ spring onion, chopped
Whisk gochujang, brown sugar, soy sauce and vinegar in a small bowl until smooth; season with salt. Toss ribs and half of marinade in a 13×9″ baking dish; set aside remaining marinade. Cover ribs with foil and chill at least 4 hours.
Preheat oven to 140C. Bake ribs, covered, until meat is tender, about 1 – 1 ½ hours. Roast, turning occasionally and brushing with reserved marinade during last 5 minutes, until ribs are deeply browned, glazed, and fork-tender. Cover with coriander and spring onionServe with kimchi and steamed rice.