Baby Back Ribs
Preheat the oven to 300˚F. Line a baking sheet with aluminum foil.
Spread the garlic on both sides of the ribs. Combine the salt and pepper and sprinkle both sides of the ribs with the mixture.
Wrap each slab of ribs in parchment and then again with foil.
Place on the baking sheet and cook in the oven for 2 hours or until the ribs are completely tender when pierced with the tip of a paring knife, but before the meat pulls away from the bone. Cook longer as needed. Remove from the oven. Do not discard any juices that have accumulated in the packets.
Gochujang Glaze
Preheat the oven to 350˚F.
When the ribs are removed from the oven, place all the sauce ingredients in a small saucepan. Add all of the accumulated juices from the ribs. Bring to a slow boil and stirring often with a silicone spatula, cook for 10 minutes or until reduced to a glaze that coats the back of a spoon. Set aside.
Line a baking sheet with foil. Remove the ribs from the packets and place on the baking sheet.
Brush the glaze on both sides of the ribs and place in the oven for 10 minutes. Let the ribs cool for 5 minutes, then baste again with the glaze and return to the oven for an additional 5 minutes.
Remove the ribs and let them sit until cool enough to handle. Cut between the bones to make individual ribs. Place the ribs in a large mixing bowl and toss with enough of the glaze to generously coat the ribs.
Line the baking sheet with a clean piece of aluminum foil and arrange the ribs on the pan. Return to the oven and cook for 5 to 8 minutes until hot. Serve the ribs with the Cucumber Salad.
Cucumber Salad
Put the cucumbers in a bowl and toss with 1 teaspoon salt. Using your hands, mix well to distribute the salt. Place in a strainer set over a bowl for 15 minutes.
Squeeze the cucumbers over the bowl to remove the excess liquid and drain the cucumbers on paper towels.
In a bowl combine the vinegar, soy sauce, sugar and oil. Toss with the cucumbers, sesame seeds and scallions to taste.
