Braised Pork Back Ribs

• 1 kgpork back ribs (cut into bite-sized pieces)
• 500 mlwater (for the sauce)
• 5 tbspsoy sauce (for the sauce)
• 2 tbspsugar (for the sauce)
• 2 tbspoligosaccharide syrup (for the sauce)
• 1 tbspminced garlic (for the sauce)
• 2 tbspmirin (for the sauce)
• 1 tbspsesame oil
• 0.5onion (thickly sliced)
• 0.5Korean green onion (diagonally sliced)
• 1 tspsesame seeds (optional)

1. 1

   Soak the back ribs in cold water for about 20–30 minutes to draw out excess blood, then rinse thoroughly.

   20 minutes30 minutes
2. 2

   Bring enough water to submerge the ribs to a boil in a pot, add the ribs, and parboil for about 5 minutes.

   5 minutes
3. 3

   Rinse the parboiled ribs under cold water to remove bone fragments and impurities.

4. 4

   In a pot, combine the ribs, water, soy sauce, sugar, oligosaccharide syrup, minced garlic, and mirin, then bring to a boil over medium-high heat.

5. 5

   Once boiling, add the onion, reduce the heat to medium-low, and simmer for about 30–35 minutes.

   30 minutes35 minutes
6. 6

   Turn the ribs occasionally so the sauce absorbs evenly.

7. 7

   When the liquid has reduced and the meat is tender, add the Korean green onion and sesame oil.

8. 8

   Simmer for another 2–3 minutes, turn off the heat, and finish by sprinkling with sesame seeds.

   2 minutes3 minutes

Parboiling the ribs once to remove impurities and gamey odor results in a cleaner flavor. If serving to children, it is best to avoid adding red pepper powder or spicy seasonings.