6 Racks Baby Back Pork Ribs
Kosher Salt And Ground Black Pepper To Taste
1 Small Onion, Sliced
1 Cup (Korean Hot Sauce)
¼ Cup White Vinegar
¼ 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
3 Teaspoons Toasted White Sesame Seeds
Step 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.
Step 2 Puree onion in a blender or food processor. Add Hot Sauce, 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.
Step 3 Preheat the oven to 325 degrees F (165 degrees C).
Step 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.
Step 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.
Step 6 Preheat an outdoor or indoor 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 sesame seeds. Serve with cucumber salad, baked potatoes and beverage.