Steps

• 1

  In a blender, purée the red onions and Asian pears until smooth.

• 2

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

• 3

  Add the ginger and onion and pear purée. Cook until reduced by a quarter, from about 4 cups to 3. Add the gochujang, tamarind, ketchup, salt, and brown sugar. Season with more salt and gochujang to taste..

• 4

  In a baking dish, coat the ribs with the marinade, cover and refrigerate overnight. Reserve any leftover marinade to brush the ribs with while cooking.

• 5

  When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.

  225 ˚F / 107 ˚C

  Super Smoke

• 6

  Insert the probe horizontally into the meaty section of the ribs, avoiding the bones. Place the ribs directly on the grill grates. Close the lid and cook for 4 hours. During the last hour of cooking, brush the ribs with the remaining marinade and continue cooking until the internal temperature reaches 190°F, and the ribs are tender, and have pulled away from the bones slightly.

  225 ˚F / 107 ˚C

  190 ˚F / 88 ˚C

  Super Smoke

• 7

  Remove the ribs from the grill. Enjoy!