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with instructions cooking several cooking different methods Ingredients 3 pounds of boneless country-style spare ribs around 12 pieces (around 5 pounds with bone-in) 2/3 cup Korean red pepper paste 1 to 3 teaspoons Korean red chili pepper flakes 1/4 cup low-sodium soy sauce 1/4 cup rice wine, not vinegar (or use mirin or white wine) 2 tablespoons sesame oil 4 tablespoons honey 2 tablespoons brown sugar 3 tablespoons minced garlic 2 tablespoons grated ginger half a small white onion, grated 3 tablespoons of an Asian pear diced and peeled or substitute a sweet green pear or red apple, cored, peeled, and grated 1/2 teaspoon black pepper Fruit Salsa (side dish): 1 cup chopped green apple 1/2 cup diced fresh mango 1/2 cup diced fresh pineapple 2 teaspoons freshly squeezed lime juice 1 teaspoon soy sauce Mix all the salsa ingredients and refrigerate until ready to serve with ribs Garnish: 1 tablespoon of sesame seeds Instructions Preheat the oven to 300 degrees and oil spray a baking dish to fit the ribs

My next task was to find ways of converting this linear, mechanical movement into a more organic movement

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