Spicy Korean Ribs

• 4 racks baby back pork ribs
• salt and ground black pepper to taste
• 1 small onion, sliced
• 1 cup kochujang (Korean hot sauce)
• 1/4 cup white vinegar
• 1/4 cup minced garlic
• 3 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 (1 1/2 inch) piece fresh ginger root, minced, or to taste
• 1 (1 1/2 inch) piece fresh ginger root, sliced, or to taste
• 1 (12 fluid ounce) bottle pilsner-style lager
• 1 1/2 teaspoons toasted white sesame seeds
• 1 1/2 teaspoons toasted black sesame seeds

1. Remove membrane from back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper.
2. 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.
3. Preheat the oven to 325 degrees F (165 degrees C).
4. 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.
5. 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.
6. 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.

baby back pork ribs, salt, onion, kochujang, white vinegar, garlic, sesame oil, soy sauce, ginger root, ginger root, lager, sesame seeds

Taken from www.allrecipes.com/recipe/262017/spicy-korean-ribs/ (may not work)