Dip black pork back ribs in cold water to remove blood. Boil black pork back ribs in water boiled with herbs such as clove + pepper + Wolgye tree leaves + Cheongju. I put 1TS of cinnamon powder in the water, and the color of the water is a little weird. I liked the scent of cinnamon spreading through the kitchen, but the color is not zero. Rinse boiled black pork back ribs in cold water to remove excess impurities and drain. (You can make a little cut on the fat part.)

Place the barbecue sauce in a saucepan and simmer according to the amount of ingredients.

If you cut it like this, the barbecue sauce is cut well and it tastes better.

Spread the barbecue sauce evenly and put it in an airtight container into the refrigerator. You can grill it right away, but I always leave it in the refrigerator for about a day.

Place foil in oven pan and top with kitchen towel. Sprinkle a little bit of water on the kitchen towel. Now, put the grill on top and put the well-seasoned black pork ribs on top. (--> If you grill it like this, the oven pan will be clean if you just walk the foil gently later.) Bake in a preheated oven at 230 degrees for about 30 minutes. Flip it over in the middle.

It's a ripe barbecue lip.