
Get our recipe for delicious GOCHUJANG SPARE RIBS on page 2.
Carlton Farms
St. Louis Style

Pork Spare Ribs Fresh, antibiotic-and-hormone-free.














Get our recipe for delicious GOCHUJANG SPARE RIBS on page 2.
Carlton Farms
St. Louis Style
Pork Spare Ribs Fresh, antibiotic-and-hormone-free.
Fresh Whole Chicken
Locally raised, free-range.
Save $1 lb
$2.49 lb
Bubbles Project
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Outstanding craft beer brewed in Eugene, OR.
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Wild-caught. Previously frozen. Save $2 lb
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Cascade Brewing Citrus Sage
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A gose that is lightly tart, barrel-aged and infused with locally grown sage, lemon peel, white tea, coriander and sea salt.
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Sweet, salty and spicy, these ribs are fall-off-thebone fantastic. Serve with Choi’s Kimchi (made in Portland), warm white rice and fresh, sliced cucumber and radish.
Serves: 4
Difficulty: easy
Ribs:
Prep time: 20 minutes
Cook time: 75 minutes
1-2 racks St. Louis Style pork ribs or babyback ribs
½ T salt, pepper and granulated garlic (each)
Sticky Sweet
Korean Glaze:
2 T toasted sesame oil
2 T garlic and ginger, minced (each)
½ c gochujang
¼ c mirin
¼ c brown sugar
1 T local honey
1 T soy sauce
2 T rice vinegar
1 T fish sauce
Steps:
• Preheat oven to 350F
• Lay ribs on parchment-lined sheet pan and season well with salt, pepper and garlic
• Bake 50-60 min. to 185F internal
• Heat small saucepan over medium heat, then add oil, garlic and ginger and cook, stirring, for 1 min. until fragrant.
• Add remaining ingredients and bring to a simmer, then turn heat to low and cook 10 min.
• Baste ribs with glaze. Cook 6-8 min. more until glaze is sticky and slightly darkened. Remove from oven and let rest. If desired, cut ribs and glaze again on all sides, returning to oven for 3-4 min. more to set glaze. Serve with rice, kimchi and fresh cut radishes and cucumber.
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Try This Pairing
Cascadia Creamery
Glacier Blue & Abacela Vintner’s Blend
The blueberry, black cherry and cinnamon notes of the wine are the perfect foil for the mild , earthy, meaty and slightly salty cheese. Save UP TO $6
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