The purpose of the present invention is to enhance product competitiveness by improving the flavor of seasoned ribs through promoting and tenderizing effects between compositions, which are made by apple enzymes. The present invention includes: a primary seasoning sauce making step (S1) of making a primary seasoning sauce by mixing soy sauce, starch syrup, sugar, garlic, onions, pears, sweet flavor, and apple enzymes； a primary aging step (S2) of aging the primary seasoning sauce, manufactured through the primary seasoning sauce making step (S1), for 20-30 hours； a secondary seasoning sauce adding step (S3) of making a seasoning sauce by mixing the primary seasoning sauce, primarily aged through the primary aging step (S2), with sesame oil, sesame, and soju, and then, mixing the seasoning sauce with water at a weight ratio of 1:1 to complete a seasoning sauce for seasoned ribs； a secondary aging step (S4) of aging the seasoning sauce for seasoned ribs, completed through the secondary seasoning sauce adding step (S3), for 20-30 hours； a packing step (S5) of storing meat and the seasoning sauce in a packing container at a weight ratio of 6:4 and sealing the packing container when the secondary aging of the seasoning sauce is completed through the secondary aging step (S4)； and a tertiary aging step (S6) of completing the seasoned ribs by aging the packing container sealed through the packing step (S5).본 발명은 사과효소작용에 의해 조성물간의 촉진제 작용과 연육작용으로 양념갈비의 풍미를 향상시켜 제품 경쟁력을 강화하는 데 그 목적이 있고, 본 발명은, 간장과, 물엿과, 설탕과, 마늘과, 양파와, 배와, 단물, 및 사과효소를 섞어 1차 양념소스를 제조하는 1차 양념소스 제조단계(S1)와； 상기 1차 양념소스 제조단계(S1)를 통해 제조된 1차 양념소스를 20 ~ 30시간 동안 숙성시키는 1차 숙성단계(S2)와； 상기 1차 숙성단계(S2)를 통해 1차 숙성된 1차 양념소스에 참기름과, 통깨 및 소주를 섞어 양념소스를 제조한 후 상기 양념소스와 물을 1 : 1 중량비율로 섞어 양념갈비용 양념소스를 완성하는 2차 양념소스 첨가단계(S3)와； 상기 2차 양념소스 첨가단계(S3)를 통해 완성된 양념갈비용 양념소스를 20 ~ 30시간 동안 숙성시키는 2차 숙성단계(S4)와； 상기 2차 숙성단계(S4)를 통해 양념갈비용 양념소스에 대한 2차 숙성이 완료되면, 포장용기에 육류와 상기 양념소스를 6 : 4 중량비율로 수용한 후 상기 포장용기를 밀봉하는 포장단계(S5)； 및 상기 포장단계(S5)를 통해 밀봉된 포장용기를 숙성시켜 양념갈
