• 2 Large chopped red onion

• 2 Whole Asian Pear

• 1/4 Cup sesame oil

• 3 Tablespoon garlic

• 3 Tablespoon ginger, minced

• 1 Cup Gochujang

• 1 Cup Tomarind Concentrate

• 1/2 Cup ketchup

• 2 Tablespoon salt

• 4 Tablespoon brown sugar

• 3 Rack St. Louis-style ribs

Steps

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!