Soak the ribs in water for about 30 minutes to drain the blood

Put the back ribs in a pot and add water about two-thirds of the meat, if any, and boil it. The bay leaves first catch the smell.

When it boils, turn off the heat and wash the back ribs thoroughly under running water. If you wash it clean, it's clear that it's the second time to remove the smell.

Cut the vegetable paprika, carrot, and shiitake mushrooms into bite-sized pieces, and cut the radish into big pieces. If you have onions, you can grind them and add them.

Chop the green and red peppers sideways and chop the chives moderately. You can add green onions.

Add 2 bags of pear juice, the seasoning ingredients, 6 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 2 tablespoon of oligosaccharide, 5 tablespoon of cooking wine, 2 tablespoon of minced garlic, and a little pepper and mix evenly.

Place back ribs and radish in a hollow pan or pot.

Pour in all the seasoning.

Pour about 500ml of water.

Boil it over high heat and then reduce it to medium heat and boil it down. When it boils, stir it up and down before the radish is cooked, and boil it while pouring soup on it when the radish is cooked.

As the color gets darker, the soup decreases

When you poke the back ribs with chopsticks, add carrots and shiitake mushrooms and boil them until the carrots are cooked.

When the carrot is cooked as the broth is reduced, add paprika and green onion, boil it down a little more, and then turn off the heat.

Sprinkle sesame seeds and add sesame oil according to your preference and mix them evenly. This is how to make braised pork ribs with pear juice and soy sauce

It's steamed pork back ribs with plenty of soup on a plate, and you can eat it with Chamnamul, perilla leaves, or chives, or if you don't have it, you can skip it like me.