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Sprinkle ribs with salt. Heat oil in a large skillet over medium-high heat.
Add ribs and cook, turning occasionally, until browned on all sides, about 10 minutes.
Transfer ribs to a 7-quart slow cooker.
In a small bowl, whisk together soy sauce, brown sugar, gochujang, vinegar, ginger, half of the serrano, garlic and 1 cup water, then pour over ribs.
over and cook on low until ribs are very tender, about 8 hours.
Transfer ribs to a platter and cover with foil (you can serve them with or without the bones).
Pour liquid from slow cooker to a glass measuring cup and let sit until fat rises to the top, 2 to 3 minutes, then discard fat.
Pour sauce over ribs and garnish with scallions, cilantro, sesame seeds and remaining serrano.