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Ingredients
  • subheading: Dry Rub:
  • 1 tbsp gochugaru or 1 tbsp hot chilli powder
  • 1 tbsp sweet paprika
  • 1 tsp salt or to taste
  • 1 tsp garlic powder
  • ½ tsp ground black pepper
  • subheading: For the ribs:
  • 1.8 kg (4 pounds) pork spare ribs or baby back ribs
  • 250 ml (1 cup) dry cider or ginger ale
  • 2 tbsp gochujang paste or Sriracha
  • 2 tbsp ketchup
  • 2 tbsp soy sauce
  • 2 tbsp Asian fish sauce
  • 2 tbsp brown sugar or palm sugar
  • 4 large garlic cloves minced
  • 1 tbsp freshly grated ginger
  • 1 tsp lime juice or to taste
  • 1 tbsp cornflour (cornstarch) diluted in 1 tbsp cold water
  • zest of 1 lime to garnish
  • salt and pepper to season, if needed
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