Korean sweet and sour beef back ribs

Ribs:

1. Place ribs deep in roasting pan.
2. Turn on stove top to high heat and begin to sear ribs to caramelised and lock in seasoned flavouring. Mix all ingredients until sugar is dissolved. Pour over seared ribs.
3. Place a sheet of parchment paper on top and then cover with foil. Place in convection oven set to 325 degrees allow to cook for 2 hours or until fork tender.
4. Remove ribs from braising liquid and place on a cooling rack until ready to portion and glaze in pan. Strain braising liquid into stock pot and allow to cook down to yield 2 cups.

Sweet and Sour Sauce:

1. Add ingredients to pot whisking in Gochujang paste and then allowing to cook onions and carrots until soft.
2. Add maple syrup after tasting to confirm needed for that sweet and sour flavour.

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