Gochujang Braised Rib Fingers

I first noticed "rib fingers" at Costco a few years ago, and the name piqued my curiosity. Tucked between the usual cuts of beef and marbled with fat, these boneless beef ribs seemed like the kind of thing with serious potential—if cooked correctly. Last week, curiosity finally won, and I grabbed a pack. Lemme tell you, I wasn't disappointed.

Rib fingers are the meat between the ribs, so they've got all the rich, beefy flavor of back ribs but without the bones. The catch? They're loaded with fat and tough connective tissue, so you wouldn't want to grill them up like a steak. But given enough time and gentle heat, all that gristly collagen melts into silky gelatin, and the rubbery fat renders into a luscious lubricant that keeps the meat juicy and tender. What you get is the best of both worlds: melt-in-your-mouth tenderness with just enough structure to hold its shape, making these as easy to eat as they are satisfying.

For the braising liquid, I took inspiration from my gochujang-braised pork belly but leaned into a Kansas City-style barbecue profile. The gochujang lays down a deep, savory base, packing loads of umami with mild heat and sweetness. Soy sauce, brown sugar, and rice vinegar balance salty, sweet, and tangy, while sake infuses the braising liquid with even more umami. Once the rib fingers are nice and tender, I strain and reduce the braising liquid into a glossy finger-licking glaze that sticks to the ribs like molten caramel. 

Despite being the dominant seasoning, gochujang isn't particularly spicy, so if you like more heat, you can spike the sauce with your favorite hot sauce at the end. I also like to add a bit more vinegar at the end to liven it up, but this is also optional. I used rib fingers, but this recipe works just as well with bone-in short ribs, beef shanks, or even pork spare ribs. 

When it comes to serving, you've got options. The Asian flavor profile makes them well-suited for serving over rice, but if you shred the meat, it's perfect for sandwiches. If you go the sandwich route, keep an eye out—I've got a tangy coleslaw recipe coming next week that's the perfect match.