Chili Jam Korean Pork Ribs

Load these up in front of the game and watch some chowin' go down!
2-1/2 lb pork spare rib, cross cut

Chili jam glaze:
1 Tbsp Trader Joe’s Chili jam
2 Tbsp Gochujang
1/4 cup hoisin sauce
2 Tbsp seasoned rice vinegar
2 Tbsp Trader Joe’s Sambal Matah

Whisk together the chili jam glaze ingredients in a small bowl.

Slather half the chili jam mix onto ribs and allow ribs to marinate at least an hour or two - best if left overnight (wrapped in the refrigerator).

When ready to cook, return the ribs to room temperature. Heat a grill to high. Grill ribs about 5-8 minutes per side, total.

Turn ribs when grill marks form nicely, basting generously with the remaining chili jam mix.

Serves 2-3 as a main dish or 4-5 as an appetizer.

Cook's Note:  If you are serving these as a main dish, I think a nice crispy fresh cole slaw works beautifully as a bed.  It gives welcome crisp and chilled contrast to hot and spicy ribs.