Preheat oven to 250 degrees.
Line a 13x18 baking sheet with tin foil.
Trim the rib rack if needed and peel off the membrane from the back of the ribs by sliding a butter knife in between the membrane and one of the bones, creating a gap large enough to get a hold of. I use a paper towel to grab a firm hold of the membrane and peel if off the back.
On a large piece of tin foil, lay down your ribs and season the entire rack with salt & pepper (or other desired seasoning). Once seasoned, wrap up the ribs in the tin foil so they are completely covered, this can take up to 2 sheets of tin foil depending on size.
Place on the prepared pan and stick in the oven. Bake for 4 hours or until desired doneness (about ¼ inch of the rib should be exposed and the rack should bend easily and some of the meat should separate from the bone instead of flexing.
Make Korean Barbecue Sauce
In a small sauce pan combine soy sauce, dark brown sugar, garlic, rice wine vinegar, Sriracha, ginger, sesame oil, black pepper and sweet chile sauce. Cook over medium-high heat until it starts to boil.
While the sauce is cooking, in small bowl whisk together water and cornstarch. Once the sauce is boiling reduce heat to medium and stir in the water & cornstarch.
Boil for 3-5 minutes over medium heat and continuously stir. Remove from heat and allow it to cool. Pour into a mason jar, cover and then set in the refrigerator until ready to use.
Once ribs are done in the oven, take them out and slather the top with Korean Barbecue Sauce. Put them top down on a preheated gas grill (350 degrees) for about 10 minutes with the lid down (check at 5 minutes) or until your desired doneness has been achieved. Slather the back of the ribs with sauce when you first put them on the grill. Look for caramelization of the sauce and the beginning of charring by gently lifting up the edge of the rack. Flip the ribs over to the back and add more sauce to the top. Cook for another 5-10 minutes. Remove and let rest for 5-10 minutes. Using tongs, grasp the rack firmly and cut in between each bone with a sharp knife. Serve and inhale.