Prep Time:
15 mins
Cook Time:
2 hrs 15 mins
Additional Time:
5 hrs 5 mins
Total Time:
7 hrs 35 mins
Servings:
8
Yield:
4 rib racks
Ingredients
Directions
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.
Nutrition Facts (per serving)
| 645 | Calories |
| 50g | Fat |
| 7g | Carbs |
| 37g | Protein |
