Another one of the dishes from last night. This is a traditional korean style BBQ Pork Rib that I learned from my mother.
These ribs were braised with tamari, ginger, garlic, onion, black pepper, and sugar for about 4 hours so the meat fell off the bone. Then they were dipped in a marinade of korean red pepper paste, sesame oil, sugar, ginger, garlic, tamari, green onions, mirin, and finished on the grill.
These are a slight alteration from the very traditional ribs I ate growing up. Mainly, I had to tone down the heat level and traditionally they aren't braised for so long. Koreans love texture in their food, and even tough meat is ok.