Wash the pork ribs and dry the water with kitchen paper. Season with pepper and sea salt (just lose salt). You can take a shot with your hand so that pepper and sea salt can stick to the ribs.
Let's prepare the marinated ribs. 2 tablespoons of Korean chili sauce (that is the red box, not spicy, so don't worry)
2 tables of soy sauce, 2 tablespoons of cooking wine or miso, 1 spoon of sugar, 3 spoons of honey
One-half of the apples are made into mud with a cooking machine. Cut 5 cloves of garlic, 1/4 onion, and mix well. Garlic and onions should be picked, so they can't be cut too much.
Spread the ribs evenly on the sauce we just adjusted and marinate for 1 hour.
After an hour, pick the garlic and onions. Because garlic and onion taste too heavy, so take it out after an hour. Remove the ribs of garlic and onion. We wrap the plastic wrap and continue to marinate for 3-4 hours.
Marinated after ribs. Burn a little olive oil in the pot and fry the ribs. First fried the side of the meat. After frying each side for 30-60 seconds, pour boiling water into the pot. Stew for 1 hour on low heat. If the sauce of the marinated ribs is left, you can pour it into the pot and cook it together.
When the ribs are out of the pan, we will heat up the Masuri to a melt with a small pot of fire. Put one end of the ribs on the tin foil and roll the chopsticks evenly on the Masuri.