Ingredients:
5 pounds pork back ribs
1 (1-inch) piece ginger root, minced
2 onions
4 tablespoons minced garlic
1 cup kochujang – spicy chili paste (or combine 1/2 cup ketchup, 1/4 cup hot sauce, 1 table spoon white pepper, 1 table spoon chili powder)
4 tbsp sugar
2 tbsp soy sauce
3 tablespoons sesame oil
1 tsp black pepper
 
Instructions:

If ribs are not separated, separate by cutting meat between the bones.  Place in large bowl.  Puree onions in a blender.  Combine all ingredients, except pork ribs, in large bowl.  Once ingredients are mixed consistently, rub marinade generously over meat.  Cover and refrigerate at least 5 hours, preferably overnight. Grill ribs over medium-high heat until done, about 8-10 minutes per side.  If cooked in an oven, preheat to 350 degrees.  Spray cooking spray onto a baking sheet and place ribs on it.  Cook for 1 hour and 45 minutes or until meat is fork-tender.

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