1 cup gochujang
1/2 cup hoisin sauce
1/2 cup ketchup
1/2 cup honey
1/2 cup soy sauce
1/2 cup sake
2 tablespoons unseasoned rice vinegar
2 tablespoons finely grated fresh ginger
1 tablespoon finely grated garlic
2 tablespoons ground white pepper
3 racks pork spareribs (about 8 pounds), membranes removed
Kosher salt
Preheat the oven to 325°. In a medium bowl, whisk together all of the ingredients except the ribs and salt. Layer 2 long sheets of heavy-duty foil on a work surface and set 1 rack of ribs in the center, meaty side up. Brush with 3/4 cup of the sauce and wrap tightly in the foil. Repeat with the remaining 2 racks of ribs. Transfer the foil packets to 2 large rimmed baking sheets and bake the ribs until tender, about 2 hours.
Unwrap the racks and transfer them to a work surface. Cut them into 3- or 4-rib sections.
Light a grill. Season the ribs with salt and grill over high heat, brushing with the remaining sauce and turning occasionally, until glazed and lightly charred in spots, about 4 minutes. Cut into individual ribs if desired. Transfer to a platter and serve.
