KOREAN COUNTRY SPARE RIBS
6 lbs country spare ribs
1 cup brown sugar
1 cup reduced-sodium soy sauce
½ cup water
¼ cup mirin (rice wine)
1 small onion, finely diced
4 cloves garlic, minced
2 tbsp toasted sesame oil
¼ tsp freshly ground black pepper
Small bunch of chives, chopped, for serving (optional)
If the ribs are really fatty, trim off some (not all) of the fat before laying them out in two large, deep baking dishes Rub the ribs with the brown sugar; set aside while you make the marinade.
In a medium bowl, whisk the soy sauce, water, mirin, onion, garlic, sesame oil, and black pepper together. Pour the marinade over the ribs, evenly dividing it between the two baking dishes/pans. Cover and refrigerate for at least 6 hours or up to 12. Allow the ribs to sit at room temperature for 15 minutes before grilling.
Preheat a gas grill high for 10 minutes. Turn down the heat to medium-high and grill the ribs for 3 to 5 minutes per side, depending on the size and thickness of the ribs (i.e., large ribs need more time). Transfer the finished ribs to a large platter, cover, and let rest for 5 minutes before serving. Sprinkle the chopped chives over the ribs as you serve them.