Spicy Korean Ribs

Prepare the Ribs: Remove the membrane from the back of the ribs or score with a sharp knife. Place ribs in a shallow dish and season generously with salt and pepper. (5 minutes)

Make the Sauce: Purée the sliced onion in a blender or food processor until smooth. Add the kochujang, white vinegar, minced garlic, sesame oil, soy sauce, and minced ginger to the puréed onion. Blend until a smooth, vibrant sauce forms. (10 minutes)

Marinate the Ribs: Rub approximately 1/3 of the prepared sauce generously over the ribs, ensuring they are thoroughly coated. Reserve the remaining sauce for basting later. Cover the ribs tightly with plastic wrap and refrigerate for at least 5 hours, or preferably overnight, to allow the flavors to fully meld. (5 hours to overnight)

Preheat Oven: Preheat your oven to 325 degrees F (165 degrees C). (15 minutes)

Braise the Ribs: Scatter the sliced ginger root over the bottom of a large roasting pan. Place the marinated ribs meat-side down on top of the ginger slices. Pour the pilsner-style lager over the ribs. Cover the roasting pan tightly with a lid or aluminum foil. (5 minutes)

Bake the Ribs: Bake in the preheated oven until the meat is tender and loosened from the bones but not yet falling off, approximately 2 to 2 1/2 hours. Allow the ribs to cool slightly for 5 to 10 minutes before grilling. (2 hours 30 minutes)

Prepare Grill: Preheat an outdoor grill to medium-high heat, about 400 degrees F (200 degrees C). Lightly oil the grill grate to prevent sticking. (10 minutes)

Grill the Ribs: Cook the ribs on the preheated grill until nicely browned and slightly charred, about 6 minutes per side. During the last 2 minutes of cooking each side, brush generously with half of the reserved sauce, allowing it to caramelize and create a flavorful glaze. (25 minutes)

Garnish and Serve: Transfer the grilled ribs to a serving platter. Garnish generously with toasted white and black sesame seeds. Serve immediately and enjoy! (5 minutes)