Ingredients7 h 32 m servings 645
- 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 6.9 37 176 1668 Full nutrition
ReviewsRead all reviews 4
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 ...
Amazing! This is my first allrecipes recipe. The ribs turned out delicious and didn't have that "porky" flavor, likely due to braising them in beer. We purchased the hot gochujang, which made t...