Spicy Korean Ribs

Ingredients

• 4 rackss baby back pork ribs
• salt and ground black pepper to taste
• 1 small onion , sliced
• 1 cup kochujang , Korean hot sauce
• 0.25 cups white vinegar
• 0.25 cups minced garlic
• 3 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 , 1 1/2 inch
• 1 , 1 1/2 inch
• 1 , 12 fluid ounce
• 1.5 teaspoons toasted white sesame seeds
• 1.5 teaspoons toasted black sesame seeds

Instructions

1. 1

   Remove membrane from the back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper.

2. 2

   Purée onion in a blender or food processor. Add kochujang, vinegar, garlic, sesame oil, soy sauce, and minced ginger to onion in the blender; purée into a sauce.

3. 3

   Rub 1/3 of the sauce generously over ribs. Reserve remaining sauce for later. Cover ribs with plastic wrap and refrigerate 5 hours to overnight.

4. 4

   Preheat the oven to 325 degrees F (165 degrees C).

5. 5

   Scatter sliced ginger root over the bottom of a roasting pan. Place ribs meat-side down on top of ginger slices and pour lager over ribs. Cover with a lid or aluminum foil.

6. 6

   Bake in the preheated oven until meat is loosened from ribs but not yet falling off the bone, 2 to 2 1/2 hours. Let cool for 5 to 10 minutes.

7. 7

   Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.

8. 8

   Cook ribs on the preheated grill until browned, about 6 minutes per side. Coat with 1/2 of the reserved sauce during the last 2 minutes of cooking each side. Garnish with white and black sesame seeds.