Dweji Kalbi

Though baby backs aren’t a tradition in Korea, these spicy-sweet glazed ribs definitely have the flavor of the old country. My father used to make spare ribs in a similar fashion on city park grills on Sundays, his one day off. If we were pressed for time, he would just cook the ribs for an hour in the oven so that they were cooked through, then brush on the glaze to finish them on the grill, which is how I make them now.