These St. Louis style ribs only took an hour of stove top
braising, and the meat was falling off of the bone. Cut the rack up into pieces
of three or four ribs, rub all over with some gochujang, then set aside. Mince a couple peeled garlic cloves and a
thumb sized piece of ginger in the food processor. Add a few tablespoons of gochujang chili
paste, the juice from one lime, and enough rice wine vinegar to get a ketchup
consistency. 
Sauté a finely chopped medium onion in a large heavy pot
with a lid. Once translucent, add a can of tomato paste, a cup and a half of
chicken stock, and the gochujang mixture.
Simmer for a few minutes, add the ribs and cover the pot. Bring to a boil, then turn down the heat to
simmer.
After thirty minutes, turn the ribs over in the sauce and
cook for another thirty minutes or until they’re tender. Serve with some roast potato slices, rice, or
something else to soak up all that over-the-top flavorful tangy sauce.
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