While the oven preheats, combine the grated onion, minced garlic, grated ginger, honey, brown sugar, soy sauce, rice vinegar, gochugaru, water, toasted sesame oil, and toasted sesame seeds in a bowl, stirring until the sugar dissolves completely. This allows the flavors to meld while you prep the ribs. Remove the thin membrane from the back of the ribs by sliding a knife under it and peeling it away—this helps the marinade penetrate and the meat become tender. Season both sides generously with salt and cracked black pepper.

Preheat your oven to 375°F. Lay the seasoned ribs bone-side down on a large sheet of heavy-duty foil, then fold the foil tightly around them to create a sealed packet—this traps steam and braises the ribs gently, breaking down the collagen and making them incredibly tender. Bake for 90 minutes undisturbed. I've found that Smithfield ribs hold up especially well to this braising method without falling apart.

Carefully open the foil packet (watch for hot steam), then brush about three-quarters of the marinade from Step 1 directly onto the meat side of the ribs, working it into all the nooks and crevices. Switch your oven to high broil and place the ribs on a broiler-safe pan or open foil. Broil for 3-5 minutes until the glaze bubbles and begins to caramelize at the edges—this creates a sticky, glossy exterior with charred bits that give authentic Korean BBQ flavor. I like to keep the broiler door cracked slightly so I can watch the ribs closely and pull them before they burn.

Transfer the ribs to a serving platter and drizzle with the remaining reserved marinade. Scatter the thinly sliced green onions on top for a fresh, bright finish that cuts through the richness of the glaze.