Spicy Korean Ribs

Step 1
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.

Step 2
Pur?e onion in a blender or food processor. Add kochujang, vinegar, garlic, sesame oil, soy sauce, and minced ginger to onion in the blender; pur?e into a sauce.

Step 3
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.

Step 4
Preheat the oven to 325 degrees F (165 degrees C).

Step 5
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.

Step 6
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.

Step 7
Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.

Step 8
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.