Ingredients (Serves 10) • 8-10 baby back rib rack allow 6-8 bones per person

Korean chilli marinade • 6 tablespoons gochujang paste • 6 tablespoons honey • 1 cup brown sugar • ¾ cup soy sauce • 8 garlic cloves, finely chopped • 5 tablespoons grated fresh ginger • 4 tablespoons vegetable oil • 4 tablespoons sesame oil • 2 tablespoons chilli flakes

Garnish • Sesame seeds, toasted • Spring onion, finely sliced • Baby coriander leaves

Method 1 Using a sharp knife carefully remove membrane from under side of ribs. 2 Combine all the marinade ingredients and place in a saucepan and bring to simmer. 3 Place ribs on a tray lined with baking paper. Generously coat both sides of ribs with Korean chilli marinade. Cover with foil. 4 Place ribs in oven at 160°C for approx 2 hours or until meat is tender. 5 Remove foil from ribs, brush with some of the remaining glaze and barbecue/chargrill. 6 Cut the ribs between the bones, garnish with sesame seeds, spring onion and coriander leaves.

Cost per plate approx $12.00*

*Based on produce costs at time of calculation, from an independent consultant commissioned by APL, January 2022.