Soy-Braised Pork Ribs

• 1.5 kgPork back ribs
• 1.5 tbspDoenjang (For blanching, Korean soybean paste)
• 8 cloveGarlic (For blanching)
• 9 tbspSoy sauce (For the sauce)
• 5 tbspSugar (For the sauce)
• 5 tbspOligosaccharide syrup (For the sauce)
• 6 tbspCooking wine (For the sauce)
• 3 tbspMinced garlic (For the sauce)
• 1.5 tbspSesame oil (For the sauce)
• 1.1 lWater (For the sauce)

1. 1

   Soak the pork ribs in cold water for 1 hour to remove excess blood.

   1 hour
2. 2

   Combine the soy sauce, sugar, oligosaccharide syrup, cooking wine, minced garlic, sesame oil, and water to make the sauce.

3. 3

   Drain the ribs, place them in a pot of water with the doenjang and garlic, and blanch until the meat is no longer visibly pink.

4. 4

   Rinse the blanched ribs under cold water.

5. 5

   Place the ribs in a pot, add the prepared sauce, and braise for 40 to 50 minutes.

   50 minutes
6. 6

   Sprinkle with sesame seeds before serving, if desired.

Braise for 40 to 50 minutes; longer cooking will make the ribs more tender.