Jay D’s Louisiana Barbeque Sauce! With the first taste, I knew this was going to make my job very easy. This BBQ sauce is loaded with great flavor and a nice kick. In no time, my Asian additions help me create a new tradition in rib making! Jay’s BBQ sauce stood up to the additional ingredients and there was no question the flavor was beyond amazing! What an honor to have Jay D (Jay Ducote competed on The Next Food Network Star) give us a chance to showcase his amazing product! Jay D’s Louisiana Barbeque Sauce is hand crafted in Baton Rouge.
Korean BBQ Baby Back Ribs
by Susan Ritchie-Hubbard
1 12.7 ounce bottle of Jay D’s Louisiana Barbeque Sauce
1/4 cup gochujang (hot pepper paste)
1/4 cup hoisin sauce
1 Tablespoon freshly grated ginger
3 racks of baby back ribs, membranes remove and cut in half
Kosher salt, if desired
Mix the first 4 ingredients in a medium glass bowl and let stand at room temperature. Prepare the ribs, cover with plastic wrap and let stand at room temperature for 30 to 40 minutes. Preheat the oven to 325°F. You will need two large rimmed baking sheets. Place each rib half on a double layer of heavy-duty aluminum foil. Pour about 3/4 cup of the barbeque sauce into a small bowl, set aside. Brush each rib half with 1/4 to 1/3 cup of the remaining barbeque sauce. Discard any unused sauce, tightly wrap the foil and place the rib packets on the baking sheets. (As an aside, many years ago, I baked ribs in the oven, but wrapped them in plastic wrap and then in the foil. I saw Emeril Lagasse do it and while the ribs were very tender, we thought the texture and flavor didn’t measure up.) Bake the ribs for 1 3/4 to 2 hours, depending on the thickness of the ribs. Remove the ribs and let stand for about 10 minutes so the packets can be handled.
Preheat a grill to medium-high. Lightly brush the ribs with vegetable oil. This will help prevent sticking. Sprinkle with kosher salt, if desired. Grill the ribs, brushing each side with the additional barbeque sauce. Grill for approximately 2 1/2 to 3 minutes per side. Look for a little grill char and that’s your cue to ring the dinner bell! I like to cut the ribs into 2 rib pieces and serve family style on a large platter.