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Ingredients7 h 32 m servings 645 cals
Original recipe yields 8 servings (4 racks of ribs)
- Remove membrane from back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper.
- Puree onion in a blender or food processor. Add kochujang, vinegar, garlic, sesame oil, soy sauce, and minced ginger; puree into a sauce. Rub 1/3 generously over ribs, reserving the rest of the sauce. 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 the ribs but not yet falling off the bone, 2 to 2 1/2 hours. Let cool, 5 to 10 minutes.
- Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Place ribs on the grill and cook until browned, about 6 minutes per side. Coat with 1/2 the reserved sauce during the last 2 minutes of cooking each side. Garnish with white and black sesame seeds.
- Cook's Note:
- Instead of grilling, you can finish these ribs in the broiler at 400 degrees F (200 degrees C).
- Editor's Note:
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Per Serving: 645 calories; 49.7 g fat; 6.9 g carbohydrates; 37 g protein; 176 mg cholesterol; 1668 mg sodium. Full nutrition
ReviewsRead all reviews 2
FillCooked this for my Korean son-in-law. He and all of us loved it. He sliced a cucumber to dip in the yummy sauce. The cool with the heat is excellent. Served the ribs with rice and a no-mayo ...