The secret ingredient in this recipe is gochujang, a Korean red chili paste. Look for it in the Asian section of your local grocery store.
In a bowl, whisk together gochujang, soy sauce, rice vinegar, and sesame oil.
Pour into a zip-top bag. Add ribs and marinate overnight or six to eight hours.
Heat an outdoor grill or grill pan to medium-high. Grill ribs for five to six minutes per side, or until grill marks form and the edges are slightly charred.
Remove from heat and garnish with sesame seeds and scallions.