Korean Fire Ribs with Melted Cheese

To Broil:

1. Pat baby back ribs dry. Divide in half for fit and place into the pot of a slow cooker.
   
   


2. Combine bibigo™ Hot & Spicy BBQ Sauce with gochugaru to taste. Pour half of the sauce mixture into slow cooker and thoroughly coat the exposed meat of the ribs. Set remaining sauce mixture aside. Cook ribs on low for 5 hours.
   
   


3. Remove cooked ribs from slow cooker and allow to rest for 20 minutes. In the meantime, prepare a foil-lined baking tray.
   
   


4. Cut in between bones of rack to separate into individual ribs and place on foil-lined baking tray. Brush on the remaining sauce mixture. Place tray on the top rack of the oven and turn on the broiler setting. Broil ribs for 7–10 minutes until the edges are slightly charred.
   
   

To Grill:

1. Pat baby back ribs dry and remove the silverskin membrane. Cut in-between bones to divide into individual ribs.
   
   


2. Combine bibigo™ Hot & Spicy BBQ Sauce with gochugaru to taste. Add ribs to a large zip-top bag along with half of the sauce mixture. Mix ribs and sauce until thoroughly combined and allow to marinate in the refrigerator overnight. Refrigerate remaining sauce mixture separately.
   
   


3. Prepare the grill. When ready, place ribs on the grill. Brush ribs continuously with remaining sauce mixture and turn until all ribs are cooked evenly. Cook thoroughly to an internal temperature of 165°F as measured by a food thermometer.
   
   

To Serve:

1. To make curly scallion garnish, slice green parts of scallions lengthwise into narrow strips and place in a bowl of cold water. Keep refrigerated for at least 30 minutes.
   
   


2. Mix together mozzarella and cream cheese in a bowl. Add the cheese to a cast iron skillet. Heat on stove top on low until cheese starts to melt, about 2–3 minutes. Then place skillet under the broiler for 1–2 minutes until a few brown spots form.
   
   


3. Pile ribs in the middle of the cast iron skillet. Top with scallions, sliced chili, and sesame seeds.