Preheat oven to 300°F (150°C). Remove the membrane from the back of the ribs if present: slide a knife under the membrane, loosen a corner, then pull it off with a paper towel for grip. Pat ribs dry with paper towels.

Season

Rub the ribs evenly with 1 tablespoon neutral oil. Combine kosher salt, black pepper, garlic powder, and onion powder and rub the mixture all over both sides of the ribs.

Low-and-slow cook

Place ribs bone-side down on a large sheet of aluminum foil (or in a roasting pan). Wrap tightly with another layer of foil to create a sealed packet, or cover the pan. Roast in the preheated oven for 2 to 2 1/2 hours, until the meat is tender and pulls back from the bone about 1/4 to 1/2 inch.

Rest

Remove ribs from the oven and carefully unwrap. Let rest for 10 minutes while you prepare the sauce and finish on the stovetop or grill.

Korean-style Spicy BBQ Sauce (Gochujang-based)

Make the sauce

While the ribs cook (or during the resting time), whisk together gochujang, soy sauce, brown sugar, honey, rice vinegar, sesame oil, grated ginger, minced garlic, gochugaru (if using), and 3 tablespoons water in a small saucepan until smooth.

Simmer

Place the saucepan over medium-low heat and simmer gently for 4–6 minutes, stirring frequently, until the sugar dissolves and the sauce thickens to a glossy, brushable consistency. If it becomes too thick, add 1 teaspoon water at a time to reach desired texture. Taste and adjust: add more honey for sweetness, more rice vinegar for acidity, or extra gochugaru for heat.

Finish the sauce

Remove from heat and let cool slightly. The sauce will continue to thicken as it cools; it should be easily brushable.

Finish & Serve

Glaze the ribs

Heat a large skillet over medium-high heat with a light brush of oil or preheat a gas grill to medium-high. Cut the rested ribs into individual portions or 2–3 rib sections. Brush both sides generously with the warm Korean BBQ sauce. If using a skillet, sear each side 1–2 minutes until sauce caramelizes and becomes sticky (watch carefully to avoid burning). If using a grill, grill 1–2 minutes per side, brushing additional sauce and turning once to create a sticky glaze.

Garnish and serve

Transfer glazed ribs to a serving platter. Sprinkle toasted sesame seeds and sliced scallions over the top. Serve with lime wedges on the side for a bright finish, and extra sauce for dipping if desired.

Storage

Leftover ribs and sauce can be refrigerated in separate airtight containers for up to 3 days. Reheat gently in a low oven (275°F/135°C) or in a skillet, brushing with reserved sauce to refresh glaze.