Preheat your oven to 300℉ (150℃)
Season the ribs evenly with 2 teaspoons of salt and ½ teaspoon of pepper. Arrange them in a large roasting pan or pot in a single, comfortable layer. Pour the beer around the ribs (not over them), then cover the pan tightly with a lid or foil to seal in the moisture.
Roast the ribs until they’re very tender—use a small knife to check. If you want fall-off-the-bone ribs, cook for about 2 hours. For chewier ribs with more bite, roast for 1½ hours.You can let the ribs cool in their cooking liquid, then cover and keep them in the fridge for up to 1 week. Move your oven rack so it’s about 6 inches (15 cm) below the broiler, then turn the broiler on high to preheat.Or, if you're grilling, heat the grill to high. You can also use a large grill pan on the stove over two burners. Make sure the grill or pan is very clean before you start cooking. Use tongs to move the ribs onto a baking sheet lined with foil.If you used a roasting pan, pour the liquid into a saucepan and place it on the stove over high heat. If it’s already in a pot, just turn the heat to high.Whisk in the garlic, gochujang, honey, fish sauce, and soy sauce. Let it boil strongly until the sauce gets a little thick and syrupy—this takes about 8 minutes.Taste the sauce and add salt and pepper if it needs more flavor. Brush the racks of ribs on both sides with some of the gochujang mixture. Broil or grill the racks, turning once, until the glaze is caramelized on both sides, about 2 minutes per side. Repeat the process one more time so that the ribs get a double layer of glaze. Transfer the racks to a cutting board and cut them into individual ribs,
Place the ribs on a serving plate and spoon the rest of the sauce on top. Serve right away—with plenty of napkins because they’re deliciously messy!
