スペアリブっ

わりと定番化しつつある我が家のスペアリブ。私も脂身を除けば🐷を食べられるようになってきて、食のレパートリーが俄然広がりました🎊

コチュジャンベースのタレに揉み込んだ後、ひとばん冷凍庫へ入れると肉が柔らかくなるような気がします。室温に戻してからオーブンで焼く。

It's the best part of pork,if you look back my past posts,you could guess I love it too!
Meat is more delicious near the bone ,also the fat has a lot of flavor.How lovely you use コチュジャン as base of the sauce,it's perfect with ribs,nice charred colour after roasted too.
So putting in freezer makes it more tender?that's useful information!

Thank you Rick!
It's true meat is more delisious near the bone, and I think also fish is too. Between skin and bone is best part of fish.
My information 'Freezer' is not popular, but I think so. Let's try!