Steps

• Step 1

  In a blender, purée the red onions and Asian pears until smooth.

  Ingredients

  • 2 Large red onion, chopped

  • 2  Asian pears, chopped

• Step 2

  In a large heavy-bottom pan over medium-high heat, cook the sesame oil and garlic until lightly golden brown.

  Ingredients

  • 1/4 Cup sesame oil

  • 3 Tablespoon fresh garlic, minced

• Step 3

  Add the ginger and onion and pear purée. Cook until reduced by a quarter, from about 4 cups to 3. Add the gochujang, tamarind, ketchup, salt, and brown sugar. Season with more salt and gochujang to taste..

  Ingredients

  • 3 Tablespoon fresh ginger, minced

  • 2 Tablespoon kosher salt, plus more to taste

  • 1/4 Cup brown sugar

  • 1 Cup gochujang, plus more to taste

  • 1 Cup tamarind concentrate

  • 1/2 Cup ketchup

• Step 4

  In a baking dish, coat the ribs with the marinade, cover and refrigerate overnight. Reserve any leftover marinade to brush the ribs with while cooking.

  Ingredients

  • 3 Rack St. Louis-style pork ribs

• Step 5

  When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.

  225 ˚F / 107 ˚C

  Super Smoke

• Step 6

  Insert the probe horizontally into the meaty section of the ribs, avoiding the bones. Place the ribs directly on the grill grates. Close the lid and cook for 4 hours. During the last hour of cooking, brush the ribs with the remaining marinade and continue cooking until the internal temperature reaches 190°F, and the ribs are tender, and have pulled away from the bones slightly.

  225 ˚F / 107 ˚C

  190 ˚F / 88 ˚C

  Super Smoke

• Step 7

  Remove the ribs from the grill. Enjoy!