A delicious, shiny glaze adorns these beef 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.

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Gochujang Braised Rib Fingers

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Prep Time 10

Cook Time 2 40

Total Time 2 50

Yield 6 servings

Units

Ingredients

1700 grams beef rib fingers
1 tablespoon vegetable oil
75 grams scallions cut into 2 inch lengths
20 grams garlic smashed
20 grams ginger cut into coins
2 cups sake
½ cup gochujang
3 tablespoon soy sauce
2 tablespoons rice vinegar
2 tablespoons dark brown sugar
1 tablespoon rice vinegar

Instructions

Cut 1700 grams beef rib fingers in half to make them more manageable.
Add 1 tablespoon vegetable oilto a large heavy-bottomed pot such as a Dutch oven, and brown the beef on both sides in batches.
After removing the last batch of ribs, add 75 grams scallions, 20 grams garlic, and 20 grams ginger to the oil and fry the aromatics until they’ve started to brown.
Use a paper towel to soak up the excess oil.
Return the ribs to the pot and add 2 cups sake, ½ cup gochujang, 3 tablespoon soy sauce, 2 tablespoons rice vinegar, and 2 tablespoons dark brown sugar. Bring the mixture to a boil, cover with a lid, and lower the heat to maintain a gentle simmer.
The rib fingers will render a lot of fat, so use a skimmer to remove it periodically.
The ribs are done when a fork passes easily through the meat. This will take 2 to 2 ½ hours.
Remove the ribs from the pot and skim off as much fat as possible.
Strain the braising liquid through a sieve into a large pan.
Boil the braising liquid until it is thick and glossy.
Add the remaining 1 tablespoon rice vinegar, braised rib fingers, and glaze with the sauce.
I like serving these with rice, but you can also pull the beef and make sandwiches.

Nutrition

Calories 507kcalCarbohydrates 18gProtein 49gFat 18gSaturated Fat 7gPolyunsaturated Fat 2gMonounsaturated Fat 9gTrans Fat 1gCholesterol 155mgSodium 694mgPotassium 891mgFiber 1gSugar 6gVitamin A 186IUVitamin C 7mgCalcium 63mgIron 6mg

Course Entree, Main Course

Cuisine Korean, Original

Comments

5 from 2 votes

Gochujang Braised Rib Fingers