Hot Chile Crisp Baby Back Ribs

I just made this. I did deviate from the recipe just a little but other than that I went step by step. After 2 hours they were the most tender ribs I have ever made. Didnt review any previous reviews about the plastic wrap. I did use a deep pan so no issue with plastic on the ribs just the pan. I will definitely do this again.

I made these for Super Bowl. They were amazing. I skipped the plastic wrap as it’s not needed and I read the reviews prior. My suggestion would be to use a throw away pan or line your pan completely with foil. The marinade is sticky and even though I sprayed my pan and the rack I used, I ended up throwing my pan out as it was too much to clean. Other than that they were perfect. The marinade is soooo good that I saved what I had left over and will try it with other things.

These ribs were by the far the best ribs I have ever had. I was nervous about using the plastic wrap on my ribs, but it worked out. Yes the plastic wrap shrunk a bit, but due to pasting some sauce on the ribs, they steamed perfectly and the meat SLID off the bone. It turned out our Costco bag had 3 racks of ribs, instead of 2 so I upped the cooking by 30 minutes, as the 3 slabs were slightly overlapping in the pan. The glaze browned perfectly over the top under the broiler. Next time, I’ll watch it a little closer and rotate the pan half way through the broiling aspect, because time got away from me, and part of them slightly charred -but that it my fault.

The only problem was cutting the ribs and getting them out of the pan. The sauce that dripped almost baked the ribs into the pan. When I tried to get the ribs out, they were so moist they slid apart – which is a good thing! Had a full feast of home made rib-eye philly cheesesteak sandwiches, bacon wrapped jalepeno poppers, Kansas City Cheesy Corn and others and, in a fabulous spread of food, the ribs were the biggest hit. Thanks for the recipe. Can’t wait to make them again.

The best combination of flavors in the sauce ever! Made them for Superbowl: BIG HIT.

I tried this on Superbowl eve after watching Rocco make it on

I tried this after watching Guy’s Ranch but got a bit nervous about the plastic wrap. I called up the recipe to see if I was doing it right and read the reviews in time to to rescue my ribs, as the wrap had not melted to the meat. After removing any plastic and sauce from my ribs, I slathered them with sauce once again and wrapped them tightly in foil. After a 2 hour cooking time, they turned out moist and tender. Hey! Super chefs! Please take pity on us mere mortals.

Thanks for the previous reviewers for the heads up about the melting plastic wrap. In my opinion, the take away from this recipe is the sauce – it was spicy and delicious. If you’re wondering what to so with that extra gochujang in your refrigerator, try this sauce. I’ve done enough oven braised ribs to have been wary of the 450F temperature for 2 hours. I went with my tried and true lower temperature covered braised ribs, then topped with this sauce under the broiler to finish. I foresee using this sauce in other applications in the future, just not per the directions in this recipe.

Just made this – almost. DO NOT USE THE PLASTIC WRAP, IT MELTS. Ruined two beautiful rib racks as the Saran Wrap melted right on top of them rendering the meat inedible and unsafe. Wasted 2 plus hours of my time. Also, only use 1/4 of the Sesame Oil, any more ruins the sauce.