One of the meats you can buy much cheaper in American supermarkets than in Korea is pork ribs.

If you buy large pork ribs from places like Costco or Sam's Club, the whole family can enjoy a hearty meal.

These days, whenever I buy pork ribs, I always make spicy braised pork ribs.

It takes a bit of effort, but once you make it, it tastes even better when reheated the next day.

The first and most important step is to drain the blood.

Soak the pork ribs in cold water for about 1.5 to 2 hours to remove the blood and reduce the gamey smell.

It's even better if you change the water once. After draining the blood, rinse them thoroughly under running water.

Next is the process of scoring the meat. You need to make cuts between the ribs so that the seasoning penetrates well and makes it much more tender to eat.

At this time, cut away any large chunks of visible fat.

Too much fat can lead to a greasy taste.

Once the ribs are cleaned, boil them over high heat for about 10 minutes.

This blanching removes any remaining impurities and fat, making the broth much cleaner.

After boiling, drain them and rinse under running water once or twice to prepare.

The seasoning is simpler than you might think.

Blend 1 cup of water with onion, garlic, and ginger in a blender for about 30 seconds to create a fragrant vegetable juice.

Mix this with a store-bought spicy pork bulgogi sauce.

I used a product from Chung Jung One, thinking it was a pork rib seasoning, only to find out later it was for pork bulgogi.

However, it turned out delicious without any significant difference.

Add 3 tablespoons of red pepper powder, 1 tablespoon of gochujang, 1 tablespoon of cooking wine, and 1 tablespoon of plum extract, then sprinkle a bit of pepper and mix well.

This results in a much deeper and richer flavor than using just store-bought seasoning.

If you don't have plum extract, you can substitute with a little oligo syrup or honey.

After evenly coating the prepared ribs with the seasoning, place them in a pot.

Don't forget to pour 1 cup of water into the bowl you mixed the seasoning in to clean out any remaining seasoning and add it to the pot.

After boiling over high heat for about 10 minutes, add 2 sliced jalapeños, reduce to medium heat, and simmer for about 30 minutes.

If you don't like spicy food, you can skip the jalapeños.

A friend of mine adds cayenne pepper, but their family usually eats everything super spicy according to their dad's taste, haha.

During the cooking, it's important to stir occasionally to prevent sticking to the bottom.

When the broth has reduced and the seasoning has deeply penetrated the ribs, it's done.

Serve on a plate and sprinkle with sesame seeds or chopped green onions for a restaurant-quality presentation.

When I crave Korean food in America, I often look for expensive restaurants, but honestly, if you choose the right pork ribs at the supermarket, you can enjoy a much more generous and delicious meal at home.

With just some kimchi and warm white rice, you don't need any other side dishes.

You can mix the leftover seasoning with rice or make fried rice, and it's really tasty.

American pork ribs are a good size and reasonably priced, so once you make them, you'll probably want to make them often.