Step

• 1

  Put red onions and Asian pears in blender and puree until smooth.

• 2

  In a large heavy bottom pan over medium-high heat, add sesame oil and garlic. Toast until lightly golden brown.

• 3

  Add minced ginger and onion/pear puree. Cook down until reduced by a fourth (from 4 cups to 3 cups).

• 4

  Add remaining ingredients and additional salt to taste. Adjust the amount of chili flake gochujang to your desired spice level.

• 5

  Cover ribs with marinade and let sit overnight. Reserve any left over to brush the ribs with while cooking.

• 6

  When ready to cook, set the temperature to 225 degrees F and preheat, lid closed, for 10-15 minutes.

• 7

  Place the ribs directly on the grill and cook for 4 hours checking periodically. In the last hour, brush ribs with remaining marinade and return to grill. Enjoy!