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Put red onions and Asian pears in blender and puree until smooth.
In a large heavy bottom pan over medium-high heat, add sesame oil and garlic. Toast until lightly golden brown.
Add minced ginger and onion/pear puree. Cook down until reduced by a fourth (from 4 cups to 3 cups).
Add remaining ingredients and additional salt to taste. Adjust the amount of chili flake gochujang to your desired spice level.
Cover ribs with marinade and let sit overnight. Reserve any left over to brush the ribs with while cooking.
When ready to cook, start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 225 degrees F and preheat, lid closed, for 10-15 minutes.
Place the ribs directly on the grill and cook for 4 hours checking periodically. In the last hour, brush ribs with remaining marinade and return to grill. Enjoy!
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