Spicy Glazed Pork Ribs
['1/2 cup gochujang (Korean hot pepper paste)', '2 tablespoons dark brown sugar', '2 tablespoons reduced-sodium soy sauce', '2 tablespoons unseasoned rice vinegar', '2 teaspoons toasted sesame oil', 'Kosher salt', '3 pounds baby back pork ribs', 'separated into individual ribs']
Whisk gochujang, brown sugar, soy sauce, vinegar, and oil in a small bowl until smooth; season with salt.
Toss ribs and half of marinade in a 13x9" baking dish; set aside remaining marinade. Cover ribs with foil and chill at least 4 hours.
Preheat oven to 350°F. Bake ribs, covered, until meat is tender, about 1 hour. Uncover and increase oven temperature to 450°F. Roast, turning occasionally and brushing with reserved marinade during last 5 minutes, until ribs are deeply browned, glazed, and fork-tender, 40–45 minutes longer.
DO AHEAD: Ribs can be marinated 1 day ahead. Keep chilled.
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