Separate the ribs one by one and soak them in cold water for about 30 minutes to remove blood. In the U.S., the meat is sold after removing all the blood, so even if the process is short, it doesn't smell. Usually, it is recommended to take out blood for more than 2 hours in Korea.

Season pork ribs with 2 tablespoons of ground garlic, 1/2 tablespoons of pepper powder, 1 teaspoon of salt, and 2 tablespoons of cooking wine. (About 10 to 20 minutes)

If you season it with Himalayan pink salt, I think the salty deep taste of the meat is very good.

Cut an onion into a cast iron pot and spread it on top of it. In the process of cooking pork ribs without adding water, onions prevent not only the smell but also the sticking to the floor.

Do not add water, cover and cook over low heat for 1 hour and 20 minutes. The lid must be free of any draining holes. This is [low water] cooking.
Water comes out of the onions. It's the principle that moisture and oil come out of the pork ribs and cook them at a low temperature.

Remove the tenderly cooked pork ribs and rinse them in cold water.

Drain some water in a strainer and mix with the prepared seasoning.

licorice in the meat seasoning. One of the herbs that definitely catches the smell of meat is oregano. Cut off a few stalks of oregano from the back yard of oregano, which never dies in the cold winter and grows better in barren conditions, mince it, and add it to the seasoning.

Making barbecue sauce for pork ribs. 10 tablespoons of commercial barbecue sauce, 4 tablespoons of ketchup, 4 tablespoons of soy sauce, 2 tablespoons of minced garlic, 2 tablespoons of Sriracha sauce, 2 tablespoons of chili sauce, and 2 tablespoons of honey or oligosaccharide coat the meat surface to moisturize the texture. And finally, mix all the ingredients well, one tablespoon of oregano powder.

Chili sauce with a spicy taste is good for adults. They don't put it in when they eat.

Put the pork ribs on the sauce

I'm going to draw a lot of marks. Cook the outside on the grill and coat it with a layer of seasoning. The BBQ of pork ribs, which is chewy on the outside and moist on the inside, has been completed.