1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Japanese Braised Spare Ribs
Jp
Featured Recipe, Dec 08 2014
Did 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 ^^

The CookMap.com Team

Preparations

  1. Step 1

    Using a sharp knife, separate each rib for easier cooking.

    Using a sharp knife, separate each rib for easier cooking.

  2. Step 2

    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.

    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.

  3. Step 3

    Drain the ribs in the sink.

    Drain the ribs in the sink.

  4. Step 4

    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.

    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.

  5. Step 5

    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!

    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!

  6. Step 6

    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 ribs have browned, add them to the water. Cover and let simmer for 1 to 2 hours until the liquid has been reduced.

  7. Step 7

    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!

    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!

  8. Step 8

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

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