First, soak the back ribs in cold water to remove the blood. Change the cold water in the middle and drain the blood. When the blood is completely drained, boil the whole pepper + cloves + bay leaves + cheongju in boiling water. If you have onions at home, please put them in.

Place the barbecue lip sauce in the saucepan as much as you want and pre-create. Rinse cooked back ribs in cold water to remove excess fat and drain. I cut back ribs one by one this time. If the container is good, don't just cut it and use it as a whole. Add the barbecue sauce to the drained back ribs and mix. It'd be better if you cut the fat side of the back ribs, right? Put well-seasoned back ribs in an airtight container like that and marinate them. I make a barbecue lip in advance the day before I eat it and put it in the refrigerator.

Place them neatly in an oven rack and bake in an oven preheated to 210 degrees for 30 to 33 minutes. Each household has different oven specifications, so please add or subtract the temperature and time to bake..