Step 1

Clean the ribs and let it sit in cold water for about 20-30min to get rid of blood. Discard water and pat dry ribs with paper towel.

Step 2

Make the dry paste and mix well. Rub the dry paste into the rib giving attention to every section for few minutes. Place the seasoned rib into a big ziplock bag and keep it in fridge for about an hour.

Step 3

Prep the Instant Pot. Place the trivet (metal wire piece) inside the pot. Pour rice vinegar into the pot. Take the seasoned rib and carefully stand it on top of the trivet in a 'C' shape, meat facing out. Close lid and press Manual on high for 25min and then 15min natural release.

Step 4

Make the Gochujang marinade, and set aside. Place a parchment paper or foil on top of a baking sheet. Once meat is done cooking from the Instant Pot, preheat the oven to Broil on high. Carefully take out the trivet from the Instant Pot and slowly transfer the rib flat onto the parchment paper/foil. Be careful on this step, the meat will be very tender and easily break away from the bone! Brush generous amount of gochujang marinade onto the ribs with a brush. Brush the top part and all around the sides. Reserve the remainder marinade as a side dipping sauce.

Step 5

Slide the baking sheet into the oven and broil on high for 8-10 min or until the sauce bubbles and browns. Don't walk away and make sure the sauce doesn't get burned. Take the baking sheet out of the oven and let it rest for a few minutes, then sprinkle with chopped scallions and sesame seeds. Serve leftover gochujang marinade as a dipping sauce on the side. Enjoy with fingers!!