- 2 pounds boneless country pork ribs
- 6 tablespoons gochujang (Korean fermented red chile paste*)
- 4 cloves garlic
- 1 3/4 inches fresh ginger root (piece, peeled and sliced)
- 3 tablespoons mirin (Japanese sweet rice wine*)
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 16 butter lettuce (from about 2 heads)
- 1 1/2 cups cola (1 12-ounce can or bottle)
- 1/2 cup soy sauce
- 2 tablespoons garlic chili sauce
- 1/2 cup cider vinegar
- 2 tablespoons lime juice
- 2 red onion (halved and sliced lengthwise)
- For the pork: In a blender, combine red chile paste, garlic, ginger, mirin, soy sauce and sesame oil then proceed to puree. Place pork in a resealable bag, add pureed marinade, and set aside in the refrigerator for at least 6 hours.
- Meanwhile, make the pickles: In a medium saucepan over high heat, combine cola, soy sauce and chili garlic sauce. Bring to a boil and cook, stirring occasionally and adjusting the heat to avoid boiling over, until reduced to 3/4 cup, about 10 to 15 minutes depending on the size of the saucepan. Remove from the heat and stir in vinegar and lime juice. Place onions in a medium bowl and stir in cola mixture. Set aside at room temperature for at least 2 hours, stirring occasionally (if pickling longer, set mixture aside in the refrigerator).
- Prepare a grill to medium-high and lightly oil the grate. Remove pork from marinade (discard marinade) and grill until the internal temperature is 145 degrees F. (medium rare) to 160 degrees F. (medium), 4 to 5 minutes per side. Remove pork from the grill and let rest for 3 minutes.
- To serve, thinly slice pork, arrange on lettuce leaves, and top with loosely drained pickled onions. Alternately, you can serve pork, lettuce, and onions on a platter and let guests create their own lettuce cups.