Spicy Korean Ribs

Name: Spicy Korean Ribs
Total time: 455
Yield: 8
Ingredients: 4 racks baby back pork ribs; salt and ground black pepper to taste; 1 small onion, sliced; 1 cup kochujang (Korean hot sauce); 0.25 cup white vinegar; 0.25 cup minced garlic; 3 tablespoons sesame oil; 2 tablespoons soy sauce; 1 (1 1/2 inch) piece fresh ginger root, minced, or to taste; 1 (1 1/2 inch) piece fresh ginger root, sliced, or to taste; 1 (12 fluid ounce) bottle pilsner-style lager; 1.5 teaspoons toasted white sesame seeds; 1.5 teaspoons toasted black sesame seeds

Recipe by NickD from allrecipes.com

Dinner 8 Hr. 35 Mins.

Ingredients

8 servings

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4 racks baby back pork ribs
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salt and ground black pepper to taste
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1 small onion, sliced
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1 cup kochujang (Korean hot sauce)
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0.25 cup white vinegar
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0.25 cup minced garlic
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3 tablespoons sesame oil

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2 tablespoons soy sauce
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1 (1 1/2 inch) piece fresh ginger root, minced, or to taste
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1 (1 1/2 inch) piece fresh ginger root, sliced, or to taste
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1 (12 fluid ounce) bottle pilsner-style lager
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1.5 teaspoons toasted white sesame seeds
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1.5 teaspoons toasted black sesame seeds

Instructions

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.
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.
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.
Preheat the oven to 325 degrees F (165 degrees C).
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.
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.
Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
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.