Grilled Korean pork ribs on sizzling onions (Ham Ji Park style)

Remove the membrane from the back of the ribs: lift it with a little knife, grip it with paper towel and pull.

Cut into individual ribs from the back side, where the gaps between bones are visible; put them in a bowl.

Blend the marinade: a peeled chunk of Asian pear, onion, seven or eight garlic cloves, a couple pieces of peeled ginger, a tablespoon of mirin, soy, light corn syrup, sesame oil, about two-thirds of a cup of gochujang, soybean paste, a good pinch of salt and pepper and a little MSG.

Coat the ribs with part of the marinade, keeping some back for basting; no overnight marinating, straight to the grill.

Grill meat side down, moving the ribs often so they cook evenly and mark; 30 to 40 minutes in all.

Stir gochugaru into the reserved basting marinade.

Once the ribs have colour, baste with the sauce, turning and moving them to hotter spots as needed and onto their sides.

Heat a sizzling platter on the grill; cook onions in a little oil on it as the bed for the ribs.

Pile the ribs onto the sizzling onions and finish with a little green onion and sesame seeds.