How to make it
Heat a large saucepan over medium heat. Add in the canola oil. When the oil is hot, add in the onion and Lee Kum Kee Minced Ginger. Then add in the Lee Kum Kee Minced Garlic and stir until fragrant. Mix in the gochujang and cook for 1 minute. Add in the Lee Kum Kee Hoisin Sauce, rice vinegar, brown sugar, ketchup, and water. Cook for 2 minutes. Season with salt and pepper, to taste. Bring the mixture to a boil then lower the heat so that it is simmering. Simmer for 20 minutes. Remove the sauce from heat and cool. Blend with an immersion blender or blender until smooth.
Preheat the oven to 350˚F. Place the baby back ribs into a casserole dish. Pour in enough water that it comes up halfway up the ribs. Brush the ribs with the prepared sauce. Cover the ribs with parchment paper and foil. Bake the ribs for about 2 hours until the meat is tender.
Increase the oven temperature to 425˚F. Transfer the ribs to a baking sheet lined with foil. Brush another coating of sauce onto the ribs. Bake them for 15-20 minutes until the sauce begins to caramelize. Allow the ribs to rest for 8-10 minutes before cutting. Garnish with white sesame seeds and sliced green onions. Enjoy!