For the Short Ribs: To make the glaze, add the gochujang, light brown sugar, low-sodium soy sauce, and salt into a small pot. Set over low-medium heat and stir to dissolve the sugar. Remove from heat and let cool.
Lightly brush the ribs with the cooled glaze on both sides. Make a foil envelope (bundle) for each brushed rib. Set the oven at 325°F. Place the envelopes of ribs onto a sheet tray and roast in the oven for 35 to 40 minutes.
For the remaining glaze in the pot, pour in the white vinegar and POM Juice and set over medium-high heat, stirring frequently to reduce to a thick glaze. The mixture should be reduced by half.
After the ribs have fully cooked, remove them from the oven and carefully open the foil envelope. Transfer the cooked ribs onto a foil-lined sheet tray. Pour and mix ¼ cup of the remaining liquid from the foil envelope into the glaze to enhance its flavor. Generously brush the glaze on both sides of the ribs. Broil in the oven at 500°F for 3 to 4 minutes total, flipping and glazing halfway through. Remove from the oven.
For the Carrot Slaw: As the ribs bake, assemble the slaw. Add the grapefruit, POM Arils, orange zest, and julienned carrots into a bowl. Whisk all the Slaw Dressing ingredients together in a separate bowl and dress the Carrot Slaw. Garnish with 1 tablespoon of chopped parsley.
Serve the short ribs with a side of carrot slaw, garnish with POM Arils, and enjoy!
