The present invention relates to a method for manufacturing chicken ribs, and more particularly, to a method for manufacturing chicken ribs by selecting one of the seasoned kochujang and soy sauce seasoned in a chicken leg barrel meat according to consumer preference. The method for manufacturing chicken ribs according to the present invention comprises: preparing chicken ribs sauce for preparing chicken sprouts seasoned with kochujang and soy sauce per 5 kg of chicken meat； Heating the prepared chicken ribbing sauce at 70 ° C to 80 ° C for 4 minutes to 5 minutes while heating； Cooling the chicken ribs sauce to cool the heated chicken ribs sauce to below 20 degrees Celsius； A chicken meat meat sauce seasoning step in which the chicken chicken meat spiked with 5 kg weight of the chicken meat meat was dipped in the cooled chicken meat sauce； A fermentation step of chicken meat to mature the sawn chicken meat in an airtight container； The chicken and the chicken meat which are aged in the sauce and put on the big plate, And grilling of chickens, which are roasted chaebol with sprinkled parsley powder, on the unchumped chicken leg meat； And a control unit.본 발명은 닭갈비 제조방법에 관한 것으로, 보다 구체적으로 닭다리 통정육에 숙성시킨 고추장양념 및 간장양념 중 하나를 소비자 기호에 맞게 선택하여 제조하는 닭갈비 제조방법에 관한 것이다.본 발명에 따른 닭갈비 제조방법은, 닭다리정육 5Kg당 투입되는 닭갈비용 고추장양념 및 간장양념을 각각 제조하는 닭갈비양념 제조단계； 제조된 상기 닭갈비양념을 70℃ 내지 80℃에서 4분 내지 5분간 저으면서 가열하는 닭갈비양념 가열단계； 가열된 상기 닭갈비양념을 섭씨 20도 이하로 냉각시키는 닭갈비양념 냉각단계； 냉각된 상기 닭갈비양념에 상기 닭다리정육 5Kg중량부를 침지시키고 버무리는 닭다리정육 양념단계； 양념된 상기 닭다리정육을 밀폐용기에서 숙성시키는 닭다리정육 숙성단계； 양념에 숙성된 상기 닭다리정육을 초벌구판에 위에 올려 초벌구이 하는 양닭다리정육초벌구이 단계； 및 초벌구이된 상기 닭다리정육에 파슬리 가루를 뿌려 재벌구이하는 닭다리정육재벌구이 단계； 를 포함하는 것을 특징으로 한다.
