STEP 1/11
Soak the chilled pork ribs in water for at least 30 minutes to remove the blood
STEP 2/11
Then put bay leaves or coffee in boiling water and blanch pork back ribs with blood drained. It takes about 5 minutes to blanch after boiling. Then you can see the blood on the pig bones
STEP 3/11
Rinse blanched pork back ribs in cold water. Wash each one thoroughly. You need to remove the blood clots from the bones and the flesh so that it doesn't smell like a fish
STEP 4/11
Wash it clean and put my back ribs into the pot one by one
STEP 5/11
And sprinkle the sauce evenly
STEP 6/11
And if there's apple juice or pear juice, add one bag and pour water until the meat is soaked
STEP 7/11
And boil it without closing the lid. Be careful at first because it may bubble up and overflow. Boil over high heat for about 10 minutes, close the lid, and boil over medium heat for about 30 minutes. Mix the meat in between
STEP 8/11
Boil it over medium heat for more than 30 minutes and you can see that the water has decreased a lot. Then, lower the heat
STEP 9/11
Reduce the heat to low and boil well for at least 40 minutes so that the seasoning is well cut.
STEP 10/11
If the water decreases a lot, add water little by little and cook well so that it doesn't burn
STEP 11/11
When the seasoning is cut well and the meat is soft, the soy sauce pork back ribs are complete. Place in a bowl and sprinkle with sesame seeds.