Steps

1. Make cuts along the bones on one side of the Pork Spare Ribs.
   🕒 01:38
2. Make cross-hatch cuts on the surface of the meat, flattening it thinly. (This is the key!) The areas around the bones take longer to cook, so make sure to cut deeply.
   🕒 01:56
3. When flipped, do not cut the sides of the bones on the Spare Ribs (to prevent the bones from detaching).
   🕒 02:05
4. Similarly, make cross-hatch cuts on the surface of the meat. (This is the key!) By making cuts along the bones on only one side and deep cross-hatch cuts on the meat side, the heat will penetrate evenly.
   🕒 02:21
5. Lightly pound and spread out the prepared Pork Spare Ribs.
   🕒 02:32
6. In a bowl, combine Worcestershire Sauce (1.5 tbsp), Soy Sauce (1.5 tbsp), Ketchup (1.5 tbsp), Grated Onion (1/4 onion), Grated Garlic (1 clove), Sugar (1 to 1.5 tbsp), Vinegar (1 tbsp), and Olive Oil (1 tbsp). (This is the key!) Worcestershire sauce forms the base of the flavor, and a little extra sugar adds richness and sweetness.
   🕒 02:40
7. Thoroughly coat the prepared Pork Spare Ribs (6 pieces) with the BBQ sauce and massage it in. (This is the key!) Massage carefully to allow the flavor to seep into the cuts.
   🕒 03:37
8. Place the Pork Spare Ribs coated with the sauce into a frying pan without oil, and sear both sides over medium heat. (This is the key!) Don't overcook for color; sear just to seal in the meat's juices. Since the sauce contains oil, no extra oil is needed.
   🕒 04:37
9. Sprinkle Cooking Sake (Rice Wine) (1 tbsp) over the seared Spare Ribs, cover with a lid, and steam-cook over low heat. (This is the key!) Lower the heat and cook slowly without evaporating too much moisture to ensure a juicy finish.
   🕒 05:23
10. Remove the lid, add the remaining BBQ sauce, increase heat, and simmer until the sauce thickens and coats the ribs.
    🕒 06:13
11. Flip the ribs occasionally and cook to your desired doneness. (This is the key!) Because grated onion is included, the sauce will thicken quickly.
    🕒 06:41
12. Plate the ribs and sprinkle with coarse black pepper if desired.
    🕒 07:20