Step

• Step 1

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

  Ingredients

  • 2 Large chopped red onion

  • 2 Whole Asian pear

• Step 2

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

  Ingredients

  • 1/4 Cup sesame oil

  • 3 Tablespoon garlic

• Step 3

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

  Ingredients

  • 3 Tablespoon ginger, minced

• Step 4

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

  Ingredients

  • 1 Cup Gochujang

  • 1 Cup Tomarind Concentrate

  • 1/2 Cup ketchup

  • 2 Tablespoon salt

  • 4 Tablespoon brown sugar

• Step 5

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

  Ingredients

  • 3 Rack St. Louis-style ribs

• Step 6

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

• Step 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!