• michael abramson

Korean BBQ "Ribs"

Updated: Mar 31, 2020

These finger lickin’ ribs feature our Korean BBQ Sauce. It starts out sweet then turns on the heat! This sauce takes burgers, grilled chick*n, baked portobello mushrooms, roasted potatoes and tacos to new heights. For a more traditional rib – substitute your favorite BBQ sauce in place of the Korean BBQ Sauce.



1/2 cup (135 g) Korean Red Chili Paste (Gochujang)

1/3 cup (50 g) evaporated cane sugar - or sweetener of your choice

1/4 cup (59 ml) water

2 tbsp tamari or soy sauce

2 tbsp rice vinegar

2 tsp sesame oil

2 tsp garlic – minced

2 tsp ginger – minced


1-3/4 cup + 2 tbsp (233 g) vital wheat gluten

1 cup (90 g) chickpea flour

1 tbsp nutritional yeast

1 tbsp Spanish paprika

1 tbsp onion powder

1-1/2 tsp garlic powder

1-1/2 cup (354 ml) vegetable stock

1/4 cup + 1 tbsp (75 g) tahini

2 tbsp tamari or soy sauce

2 tsp hickory liquid smoke


Preheat your oven to 350°F (177 °C).

Prepare the sauce: Whisk all of the sauce ingredients together in a pot over medium-low heat. Let it simmer for 20-25 minutes, whisking from time to time until it thickens and is the consistency of bbq sauce. Once thickened, set the sauce aside until needed.

Prepare the ribs: Combine the wheat gluten, chickpea flour, nutritional yeast, paprika, onion powder and garlic powder in the bowl of your mixer fitted with a dough hook. Mix on low speed for 4 minutes. Whisk together the stock, tahini, tamari and liquid smoke in a bowl. Add it to the mixer and continue to mix on low speed for 6 minutes. Turn the dough out onto your counter top dusted with chickpea flour. Knead the dough, adding additional chickpea flour as necessary such that the dough does not stick to your fingers or your countertop.

Let the dough rest on your counter covered with a clean towel for 30 minutes.

Cut the dough into 4 pieces and stretch each piece into a “rack of ribs” shape no thicker than 1/2” (1.2 cm). If the dough is too elastic and doesn’t maintain its shape – knead in another tablespoon or two of chickpea flour.

Preheat your bbq, grill pan or counter top griller.

Place the 4 “racks of ribs” on a parchment lined baking sheet and place them in the oven for 15 minutes. Remove the baking sheet and brush both sides generously with Korean BBQ Sauce. Return the sheet pan to the oven for an additional 15 minutes. Remove the baking sheet and brush both sides once again with the BBQ sauce.

Place the “racks” on your bbq and grill for 2-3 minutes per side or until the racks are nicely grill marked. Turn the racks 45° half way through the cooking time to make those really nice diamond-shaped grill marks.

Place the racks on your cutting board and brush them one last time with the Korean BBQ Sauce. Cut the racks width wise into 1” (2.5 cm) ribs.

Serve with additional sauce on the side.

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