Directions

For the marinade:

1.    In a blender, place all the marinade ingredients, except cilantro, and puree.
2.    In a large, nonreactive pan, pour about ¼ cup of the marinade and then lay the 2 slabs of ribs meat-side down.
3.    With a sharp knife, lightly score the membrane on the ribs.
4.    Pour in remaining marinade, add in cilantro, cover and refrigerate. Marinating overnight will be best but marinate for at least 2 hours.
5.    Reserve marinade.

For the gochujang barbecue sauce:

1. In a saucepan over medium heat, add oil and onions.
2. Cook onions until they are nearly translucent, about 5 to 6 minutes.
3. Add garlic, cook for 2 more minutes and then add the remaining ingredients.
4. Whisk to incorporate and simmer for 8 to 10 minutes, or until slightly thickened. Remove from heat.

For smoked ribs:

1. Prepare a smoker to run at 250 F with your choice of wood (I prefer apple). Place ribs on grill meat-side up and cook for 2 hours.
2. While ribs are cooking, place marinade in a saucepan, bring to a boil and then simmer for 5 minutes. Set aside.
3. At the 2-hour mark, prepare 2 large sheets of heavy-duty foil. If you don't have heavy-duty foil, use 2 sheets for each rib. Place the ribs meat-side down on the foil and pour approximately ¾ cup of marinade on and around each rib. Carefully fold the foil to form an envelope around the ribs and return ribs to smoker.
4. Cook for another 1.5 to 2.5 hours, checking every 20 to 30 minutes. To determine doneness, gently put pressure on 2 bones in the opposite direction and check how much the bones can move.
5. When you have reached a proper tenderness, remove the ribs from the foil and place meat-side up on the grill.
6. Glaze with gochujang barbecue sauce and allow ribs to cook for 5 more minutes to allow the glaze to “set.”
7. Remove from grill and serve with extra sauce on the side.

For oven-baked ribs:

1. Marinate ribs as described above.
2. Once ribs have finished marinating, preheat oven to 350 F. 
3. Prepare 2 sheets of foil, place ribs on foil meat-side down, pour in marinade and wrap into an envelope. 
4. Place on a sheet pan and then place into the oven. 
5. Cook for around 2 hours, checking for tenderness. 
6. When ribs are tender, carefully remove the ribs from foil, place back on pan meat-side up, brush with gochujang barbecue sauce and then place back in oven to caramelize the sauce. Serve with extra sauce on the side.
7. Enjoy!