Daegu Dongin-dong-Style Spicy Garlic Beef Ribs (3 servings)

Keep the 1 kg beef ribs chilled until cooking. Cut the onion, green onion and ginger. Separate raw-meat utensils from vegetables.

Blanch the ribs in boiling water for about 5 minutes, discard the water, then rinse away bone debris. Clean surfaces touched by raw meat.

Add the blanched ribs, 1.2 L water, 180 g onion, 40 g green onion and 8 g ginger. Bring to a boil and simmer over medium-low heat until the meat becomes tender.

Once tender, lift out the beef and reserve about 400 mL of strained broth. Add a little water if needed.

In a wide pot combine ribs, 400 mL broth, 60 g garlic, 28 g chili flakes, 45 mL soy sauce, 24 g sugar and 1 g pepper. Simmer over medium heat, turning ribs to glaze evenly.

Turn off the heat when the sauce clings to fully cooked, tender meat. Serve with rice, watching for small bones and burns.