Give Baby Back Ribs A Burst Of Spicy Flavor — Just Add This Japanese Condiment

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Few things are more satisfying than cooking up some tender baby back ribs, bursting with succulent flavor. And, if you're like many home BBQ aficionados, you probably already have some solid go-tos for seasonings and sauce. But if you're looking to change things up and impress guests at your next cookout, you owe it to yourself (and them) to grab a jar of yuzu kosho. Available at Asian grocery stores, specialty retailers, and Amazon (you can order a jar by Yamasan Kyoto Uji), this Japanese condiment merges zesty-floral yuzu (a type of Asian citrus) with chili pepper and salt into a lip-smacking fermented paste that's absolutely perfect with a rack of juicy baby back ribs.

Yuzu kosho is an umami ingredient always worth having in your pantry because it's versatile and complements so many dishes, but it works particularly well with ribs. That's because pork contains high levels of glutamate, an amino acid that induces umami flavors of its own. Adding yuzu kosho into the mix helps create an even more delectably savory experience, while also giving your ribs a spicy, salty, citrusy note. Oh, and if you're wondering why the focus is on baby back ribs instead of spare ribs or other pork cuts, know that you can use yuzu kosho with any. However, baby backs are just leaner, more tender, and cook fast. You could always simply use yuzu kosho as a sort of dipping sauce on the side once they're done, but what fun would that be? To really lock in its unique zesty flavor with your ribs, you're going to want to learn how to actually cook with it.

There are a few different ways you can use yuzu kosho with your baby back ribs. The best way in terms of both flavorful complexity and practicality is by simply mixing it in with a mild standard barbecue sauce for just a nice kick of that umami flavor. Then slather it on your ribs as usual (the best time to add BBQ sauce to meat so it doesn't burn on the grill is toward the end, if you're wondering). You could also make your own more potent sauce or marinade by mixing the yuzu kosho with some soy sauce, olive oil and/or seed oil, vinegar, and spices as desired. Simply whisk it all together until it's not clumpy, and you're good to go!

As noted, you could also use either this homemade sauce or yuzu kosho paste by itself as a dip or even as a finishing touch, spread on at the very end once your ribs are cooked and done. You can also pivot away from traditional barbecue sauces and rubs entirely and just use the yuzu kosho by itself, adding it all over your ribs about halfway through cooking to lock it in. Be forewarned though that you'll have to do this carefully — yuzu kosho is typically a bit clumpy and doesn't get as tacky as barbecue sauce, so you may have a harder time getting it to stick. Rub it in gently with care unless you want to waste away a bunch of would-be tasty flavor.