Steps

1. Make shallow cuts along the bones of the pork ribs (500g). This is the key! Cutting along the bones will make the meat tender and easier to eat.
   🕒 00:00
2. Season the pork ribs with Magic Salt (to taste) for flavor.
   🕒 00:16
3. Cut 1 clove of garlic in half, remove the germ, and slice thinly (about 5mm thick).
   🕒 00:19
4. In a bowl, combine 1 tbsp ketchup, 1 tbsp Worcestershire sauce, 2 tbsp honey, 1.5 tbsp soy sauce, and 0.5 tsp dashi powder. Mix well.
   🕒 00:31
5. Heat 1 tbsp olive oil and the sliced garlic in a frying pan over medium heat. Cook until the garlic is fragrant.
   🕒 00:42
6. Arrange the pork ribs in the frying pan and sear the side opposite the bones until browned. Once browned on all sides, flip them over.
   🕒 00:58
7. Add 80ml water and 100ml red wine to the browned pork ribs.
   🕒 01:09
8. Add the sauce mixture you prepared earlier and 1 bay leaf. Bring to a boil once.
   🕒 01:16
9. Skim off any scum that rises to the surface after boiling.
   🕒 01:25
10. Reduce heat to low, cover with a drop lid and regular lid, and simmer for 20 minutes.
    🕒 01:28
11. Remove the drop lid and flip the pork ribs over.
    🕒 01:38
12. Increase heat to medium and simmer until the sauce thickens and coats the meat.
    🕒 01:44
13. Once the sauce has thickened, your pork ribs are ready!
    🕒 01:55