Braised Pork Back Ribs

In a bowl, add 700mL of cold water and 2 tbsp of sugar, stir with disposable gloves on, then soak the pork back ribs for 20 minutes to drain the blood.

Chop 1 green onion, 1 Cheongyang chili pepper, and slice 1 piece of ginger.

Rinse the blood-drained pork back ribs in cold water and remove any remaining blood and fat.

Place the washed pork back ribs in a pot and add 700mL of water, 350mL of cola, 1 cup (160mL) of soju, sliced ginger, and 20 whole black peppercorns.

Turn on the heat and boil without a lid until it bubbles vigorously and impurities rise to the surface.

Skim off the impurities and boil for another 5 minutes to remove any gamey odor.

Close the lid and boil for another 10 minutes over high heat.

Remove the boiled pork back ribs, rinse them clean in cold water, and score them so the juices don't escape.

In a bowl, mix 1/3 cup dark soy sauce, 2/3 cup (100mL) of water (using a 160mL paper cup), 1 tbsp oyster sauce, 2 tbsp yuja-cheong, 150mL cola, 3 tbsp mirin, and 1 tbsp minced garlic to make the base sauce.

In another bowl, mix 1 tbsp potato starch, 3 tbsp water, 1 tbsp ketchup, 1 tbsp grain syrup, and 1/4 tbsp caramel to make the special sauce.

Place the prepared pork back ribs in a pot and pour in the base sauce.

Add the green onion, Cheongyang chili, and special sauce, then mix.

Close the lid and boil over medium heat for 7 minutes.

Open the lid, flip the ribs, and add the remaining chopped green onion, Cheongyang chili, and special sauce, then mix.

Close the lid again and simmer over medium heat for 8 minutes.