《Marinating Version》
Pat the bone-in meat dry with paper towels.

Rub in salt and pepper.
* For thicker parts, make crosshatch cuts to ensure even cooking.

Put the marinade ingredients in a plastic bag.
* Paprika powder enhances sweetness and flavor without adding heat.

Add the meat and massage it in.

Refrigerate and marinate for one to two nights.
* If there's a risk of leaking, place the bag in another plastic bag.

While preheating the oven to 480°F (250°C), line a baking sheet with parchment paper and arrange the meat. Once preheated, bake in the middle rack for about 20 minutes.

If using a Panasonic Bistro, no preheating is needed. Arrange on the heat plate.

For a grill, set to both sides on the upper rack for 20 minutes.

Grill version is done.

Oven version is done.
* If using a fish grill or BBQ rack, return to room temperature and grill all four sides on low heat to avoid burning.

Adding spices like Cajun will make it spicier.
Homemade → ID:20101861

Salt and pepper flavor
Black Pepper Pork Ribs → ID:18106928

《No Marinate Slow-Cook Version》
Similarly, pat dry and rub in salt and pepper.
* Make crosshatch cuts on thicker parts.

In a pot, arrange the meat with bones facing up, add seasonings, red wine, and water, and bring to a boil.

Once boiling, skim off the scum, cover, and simmer on low heat for about 90 minutes.

Once cooled, store in a thick plastic bag in the refrigerator, or freeze for later.

Optionally, brush with BBQ sauce and grill in a fish grill for a charred finish.

Done.