The present invention relates to a method for preparing steamed pork ribs, which comprises, in order to obtain nutritional components and flavor of abalone and to enhance spicy taste: a pretreatment step of selecting and washing pork ribs and removing blood therefrom an aging step of mixing the pork ribs pretreated through the pretreatment step with a seasoning sauce, and aging the same and a cooking step of steaming and cooking the pork ribs aged through the aging step. The present invention provides a method for preparing spicy steamed pork ribs containing an abalone extract, and a seasoning sauce for the same. In particular, the seasoning sauce used in the aging step is obtained through the following steps: a mixing step of mixing pears, apples, onions, radish, garlic, and gingers by using a grinder to produce a ground material a broth preparation step of placing and heating abalone shells, kelp, green onion roots, anchovies, onions, green onions, Chungyang red peppers, Chungyang red pepper seeds, and radish in 100°C water for 50-60 minutes to prepare a broth in which nutritional components of the abalone shells, the kelp, the green onion roots, the anchovies, the onions, the green onions, the Chungyang red peppers, the Chungyang red pepper seeds, and the radish added in the water are dissolved and a mixing step of mixing the broth prepared through the broth preparation step with the ground material prepared through the mixing step, starch syrup, soy sauce, mirin (cooking wine), and soju by using a mixing vessel to prepare a seasoning sauce.본 발명은 전복의 영양성분과 풍미를 가짐은 물론 매운맛을 돋구워줄 수 있도록 돼지갈비를 선별하여 세척과 핏물을 제거하는 전처리 단계와, 상기 전처리단계를 통해 전처리 된 돼지갈비에 양념소스를 혼합하고 숙성하는 숙성단계와, 상기 숙성단계를 통해 숙성된 돼지갈비를 찌어 조리하는 조리공정을 가지는 돼지갈비찜의 제조방법에있어서 상기 숙성단계에 적용되는 양념소스는 배, 사과, 양파 무, 마늘, 생강들을 분쇄기로 믹싱(Mixing)하여분쇄물을 얻는 믹싱단계와 전복껍데기, 다시마, 파뿌리, 멸치, 양파, 대파, 청양고추, 청양고추씨, 무를 100℃의 용수에 넣고 50∼60분간 가열하여 용수에 상기 첨가된 전복껍데기, 다시마, 파뿌리, 멸치, 양파, 대파, 청양고추, 청양고추씨, 무가 함유하는 영양성분이 용해된 육수를 조제하는 육수조제단계와 상기 육수제조단계를 통해 조제된
