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To make the barbecue sauce, place the ketchup, brown sugar, gochujang, soy sauce, rice vinegar, mustard, and smoked paprika in a small saucepan.
Whisk to combine and bring to a low simmer over medium-low heat.
Cook for 5 to 8 minutes, whisking constantly, until the sugar has dissolved. Remove from heat and set aside.
Preheat the oven to 425 F.
Rinse the riblets under cold water (to remove any loose bone bits) and thoroughly drain.
Pat the riblets dry with paper towels.
Place the riblets on a parchment-lined baking sheet, spread out in an even layer, and season with salt and pepper.
Place the baking sheet in the oven and bake for 1 hour, flipping the riblets halfway through.
Reduce the oven temperature to 325 F.
Generously brush the riblets with the barbecue sauce, return to the oven, and bake for 30 minutes.
Remove from the oven, flip the riblets, and brush again with the remaining barbecue sauce.
Return to the oven and bake for another 30 minutes, or until the riblets are tender and moderately caramelized.
Remove the riblets from the oven and sprinkle with sesame seeds.
Transfer the riblets to a serving platter and garnish with scallions before serving.