Preheat oven to 250°F.

Remove the membrane from the underside of the ribs if it hasn’t already been removed.

Cover the baking sheet with aluminum foil and set aside.

Lay the ribs on a separate sheet of aluminum foil that is large enough to wrap around them. If the foil is not large enough and you need to use multiple pieces, place a piece of parchment paper on top of the foil pieces before laying the ribs.

In a small bowl, combine the gochujang, brown sugar, mirin, rice wine vinegar, soy sauce, miso paste and sesame oil. Mix well.

Generously, season the ribs with salt and pepper on both sides.

Evenly coat both sides of the ribs with half of the sauce, starting with the back side, to ensure the meat side is facing up during cooking. Keep the remaining sauce aside for the final glaze.

Wrap the ribs tightly in the foil with the seam facing upwards, then place them on a baking sheet. Bake in the oven for two and a half hours to three hours, until tender. You can check for desired tenderness with a fork.

Take out the ribs from the oven and from the foil-lined baking tray. Remove the foil from the ribs and place them onto the same baking sheet. Save a few tablespoons of the juices that may have accumulated at the bottom of the foil in which the ribs were wrapped.

Combine the leftover juices with the remaining glaze, then pour the sauce over the ribs, spreading it to cover the entire top and sides.

Preheat the broiler and broil for about 5 to 10 minutes until well-charred. Cut into individual ribs. Garnish with green onions and sesame seeds. Serve and enjoy!