In a medium bowl, whisk together the soy sauce, mirin, rice vinegar, sugar, honey, and gochujang until the sugar and chili paste are fully dissolved and the mixture is smooth. The combination of these ingredients creates a balanced sweet, salty, and umami-rich foundation. Set aside while you prepare the remaining aromatics.

Bring a large pot of water to a boil and add the pork riblets. Boil for 30 minutes to tenderize the meat and remove excess fat, which helps the marinade penetrate better. Drain the ribs thoroughly in a colander, then transfer them to a large baking dish or container suitable for marinating. Pat them dry with paper towels—this helps the marinade adhere more effectively to the surface.

To the marinade base from Step 1, stir in the grated onion, minced garlic, grated ginger, toasted sesame oil, and ground black pepper. The grated onion and ginger release their juices naturally, adding texture and layered flavor to the marinade. Mix until everything is well combined, ensuring no lumps of garlic or ginger remain. This aromatic-rich marinade will now coat the ribs evenly.

Pour the aromatic marinade from Step 3 over the blanched ribs in the baking dish, making sure to coat all pieces evenly by turning and tossing them a few times. Cover the dish with plastic wrap or foil and refrigerate for at least 2 hours, though overnight marinating will deepen the flavors significantly. I find that marinating overnight transforms the ribs into something truly special—the ginger and garlic have time to fully penetrate the meat.

Preheat your oven to 400°F or prepare your grill for medium-high heat. Transfer the marinated ribs to a baking sheet or grill grates, reserving the excess marinade in a bowl for basting. Bake or grill for 25-30 minutes, turning the ribs every 5-7 minutes and basting generously with the reserved marinade each time you turn them. This frequent basting builds a glossy, caramelized glaze and ensures the ribs stay moist. I like to brush the marinade on with a pastry brush for even coverage and maximum flavor development.

Once the ribs are caramelized, tender, and cooked through, transfer them to a serving platter. Scatter the thinly sliced scallions and toasted sesame seeds over the top for a fresh, nutty finish that contrasts beautifully with the rich, savory glaze. Serve immediately while the ribs are still warm, and drizzle any remaining pan juices over the top if desired for extra flavor.