Korean-Style BBQ Baby Back Ribs

Directions

1. In a small bowl, mix all dry ingredients for ribs: kosher salt, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, mustard powder, and black pepper. Mix until well combined.
2. Line a baking sheet with foil and rest the racks of ribs on top. Massage the dry spice mix onto the racks of ribs ensuring both sides are covered in seasoning. Wrap the racks of ribs individually tightly with foil then refrigerate overnight.
3. Remove the ribs from the refrigerator 1 hour before cooking and allow to come to room temperature.
4. Meanwhile, prepare the bbq sauce by whisking all ingredients in a small sauce pan. Cook over medium heat until it comes to a simmer, then reduce the temp to low and cook for 1 hour. Turn off the burner and cool for 30 minutes, then pour into a serving dish or mason jar and refrigerate until ready to use.
5. Prepare the quick pickles while the sauce is cooking. In a medium bowl, whisk the vinegar and honey until dissolved. Add the cucumbers, carrots, and onion then stir making sure they are submerged. Allow to rest on the counter until ready to serve.
6. Heat an outdoor grill on medium heat for 5 minutes until it reaches 250 degrees, then turn off the center burners and keep the outer burners on low. Place the racks of ribs on the grill, close the lid, and cook for 1 hour.
7. Remove the ribs from the grill then remove the foil. Place the ribs back on the grill and baste with the bbq sauce on both sides. Continue to cook for another 1 hour and 30 minutes basting every 30 minutes.
8. Remove the ribs from the grill and place on a cutting board. Cut into 1-2 rib portions and rest on a platter. Top with the scallions and toasted sesame seeds. Serve warm with the quick pickles on the side.