1-3tsp Korean red chili pepper flakes (gochugaru, 고추가루)
1/4cupsoy sauce
1/4cuprice wine (or mirin or white wine)
2tbspsesame oil
4tbsphoney
2tbspbrown sugar Use regular sugar if unavailable
3tbspminced garlic
2tbspgrated ginger
1/2medium onion, grated
1/2medium sweet apple, grated
1/2tspblack pepper
Instructions
Prepare the ingredients for the marinade and mix all of the ingredients well.
Pull off the membrane if it's not been removed. Cut each slab of the ribs into two pieces for easier handling. Coat the ribs well with the marinade, and marinate them for a minimum of eight hours (preferably 24 hours to 48 hours). Turn them over once after half of the marinating time has passed. (You can use large zip lock bags for easier handling.)
Preheat the oven to 160C/325°F. Line a baking sheet with aluminum foil. I used 2 baking dishes. Arrange the ribs, meat side down. Cover the baking sheet/dish tightly with aluminum foil. Bake them for 1.5 hour (2 hours if you want fall off the bones tenderness). Remove the foil cover.
Change the oven to grill and preheat for a few minutes. Then grill the ribs until the ribs are lightly caramelized and charred, about 5 minutes on each side. Baste the ribs with the sauce a couple of times while grilling.