Her ribs are one of my favorites - they are slowly baked in a kind of sweet soy sauce. After making some Bo Ssam at home and watching a food show about slow cooked pork in a claypot, she tried out a new technique for her ribs recipe. Instead of baking it, she slowly braised it in a pot. It came out even more succulent and tender! Plus, the cut of kurobuta short ribs was really the way to go. The better the quality of meat, the better tasting the end product (well, only if you have good cooks).
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