12 Jan 2016

sweet soy spare ribs

This was one of the first dishes I ever made at home that was well received. It originates from Mark Robinson's Izakaya: The Japanese Pub Cookbook which I borrowed from the local library. I remember writing the recipe down in a notebook but have either misplaced it or threw it out by accident. Unfortunately I have never seen it at the library again so this is made based on my memory with some changes.

◯ ◯ ◯

sweet soy spare ribs     serves 4 as part of a shared meal
based on a recipe from Izakaya: The Japanese Pub Cookbook which I no longer have a copy of

pictured with roast potato salad

800g pork spare ribs
dash of sesame oil
3 cloves garlic, grated finely
white/black pepper, as required
1 onion, sliced thinly
coriander, optional

marinating sauce
100ml kikkoman soy sauce (light soy sauce)
100ml sake
100ml mirin
2 tsp dark soy sauce

For the sauce: Combine kikkoman, sake, mirin and dark soy sauce. Bring to a boil. Lower heat and simmer for 10 minutes or until liquid has been reduced by half. Turn off heat and stir in sesame oil. Cool.

Wash and drain pork ribs. Marinate with garlic, pepper and onion. Pour 100ml of the marinating sauce to cover. Reserve remaining sauce. Wrap and refrigerate overnight. The next day turn ribs over.

Take ribs out 30 - 40 minutes prior to cooking. Line a baking tray with foil and lightly grease it with oil.

Place ribs on the baking tray and drizzle with some oil. Bake at 200C for 45 minutes underside. Flip and bake for another 10 minutes until slight charred around the edges.

Cut and serve with coriander and reserved marinating sauce.