Fiery Korean-Style Baby Back Ribs

1. 1

   Remove the membrane from the back of the ribs, or score it with a sharp knife. Place the ribs in a shallow dish and season with salt and pepper.

2. 2

   Blend the onion in a blender or food processor. Add the kochujang, vinegar, garlic, sesame oil, soy sauce, and minced ginger to the onion in the blender; blend into a sauce.

3. 3

   Rub 1/3 of the sauce generously over the ribs. Set aside the remaining sauce for later. Cover the ribs with plastic wrap and refrigerate for 5 hours to overnight.

4. 4

   Preheat the oven to 325 degrees F (165 degrees C).

5. 5

   Scatter the sliced ginger root over the bottom of a roasting pan. Place the ribs meat-side down on top of the ginger slices and pour the lager over the ribs. Cover with a lid or aluminum foil.

6. 6

   Bake in the preheated oven until the meat is loosened from the ribs but not yet falling off the bone, 2 to 2 1/2 hours. Let cool for 5 to 10 minutes.

7. 7

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

8. 8

   Grill the ribs on the preheated grill until browned, about 6 minutes per side. During the last 2 minutes of cooking on each side, coat with 1/2 of the reserved sauce. Garnish with white and black sesame seeds.

• Calories 1364.7 kcal High
• Protein 136.56 g Good Source
• Carbs 12.85 g Moderate
• Total Fat 77.51 g High
• Saturated Fat 26.64 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 485.74 mg High
• Sodium 1229.25 mg High
• Fiber 0.6 g Low Source
• Sugar 2.41 g Low Source
• Added Sugar 2.41 g Low Source
• Calcium 205.97 mg Moderate
• Iron 6.12 mg Good Source
• Potassium 2039.5 mg Good Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Wheat 🌾
• Gluten
• Sesame
• Sulfites
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷