Japanese Braised Spare Ribs
Featured Recipe, Dec 08 2014Did you know Japan has its own version of spare ribs? Why not give them them a try! Perfect for special occasions and dinner get-togethers ^^
Japanese style simmered ribs, a sweet and savory main dish that is fall off the bone delicious!
Background: In Japan, ovens in a kitchen aren’t common. Most are usually equipped with just a stove top, so simmering is a popular method of cooking instead.
- rack pork (or beef) spare ribs (1 rack, about 3 pounds)
- salt (1 teaspoon)
- pepper (1/2 teaspoon)
- oil (2 tablespoons)
- garlic (2 cloves, minced)
- instant dashi (or chicken boullion) (1 tablespoon)
- brown sugar (3 tablespoons)
- soy sauce (2 tablespoons)
- mirin (1 tablespoon)
- sake (1 tablespoon)
- vinegar (1 tablespoon)
- green onion (for garnish)
Using a sharp knife, separate each rib for easier cooking.
Bring a large pot of water to a boil. Add the ribs and cook breifly for 3 to 4 minutes to help remove excess fat and blood from the meat.
Drain the ribs in the sink.
In a wide skillet, heat 2 tablespoons of oil over medium high heat. Once hot, add the ribs and garlic and cook for a few minutes on either side until nicely browned.
While the ribs are browning, prepare the sauce. Mix the dashi, brown sugar, soy sauce, mirin, sake, and vinegar with a few cups of water, enough to cover the ribs. The water will cook down, so it doesn’t have to be exact!
Once the ribs have browned, add them to the water. Cover and let simmer for 1 to 2 hours until the liquid has been reduced.
Once the water gets low you need to watch it carefully, it can burn! As you can see, there is just a little bit of liquid left at the bottom, perfect for a sticky glaze on beautifully tender ribs. These ribs can be enjoyed right away, but leftover ribs have an even better flavor!
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