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.

Nutrition per serving