Japanese Braised Pork Spare Ribs
Fall-apart tender pork ribs glazed in a savory-sweet soy and ginger reduction. A showstopping Japanese-inspired braise that's deceptively simple to execute.
- Total time
- 75 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 3.5 pounds pork spare ribs (2-3 racks, 3-4 pounds total)
- ¾ cup soy sauce
- ½ cup mirin
- ½ cup sake (or dry sherry)
- 3 inches fresh ginger, sliced into 1/4-inch rounds
- 6 cloves garlic cloves
- 4 scallions scallions (whites and greens separated), cut into 2-inch pieces
- 1 strip (4 inches) kombu (dried kelp strip)
- 2 cups water
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
Instructions
- 1
Pat ribs dry with paper towels. Season generously with salt and pepper on both sides.
- 2
Smash garlic cloves with the side of a knife but do not peel.
- 3
Heat oil in a large, heavy pot or Dutch oven over medium-high until shimmering.
- 4
Working in two batches, sear ribs 2–3 minutes per side until deeply browned. Transfer to a plate.
- 5
Pour soy sauce, mirin, sake, and water into the pot, scraping up any browned bits.
- 6
Add ginger slices, smashed garlic, scallion whites, kombu, sugar, and a pinch of salt.
- 7
Return ribs to the pot, nestling them into the liquid. Bring to a simmer over high heat.
- 8
Lower heat to medium-low, cover partially (lid ajar), and simmer 45–50 minutes until ribs are fork-tender.
- 9
Remove ribs and set aside. Discard ginger, garlic, kombu, and scallion whites.
- 10
Increase heat to medium-high. Boil braising liquid 5–8 minutes, stirring occasionally, until reduced by half and glossy.
- 11
Return ribs to the pot, coating them in the glaze. Simmer 2 minutes until heated through.
- 12
Transfer ribs to a serving platter. Pour glaze over the top and scatter scallion greens.
- 13
Serve hot with steamed rice or pickled vegetables.
Tools you’ll need
- Large heavy pot or 5-quart Dutch oven with lid
- Chef's knife
- Paper towels
- Tongs
- Slotted spoon
- Measuring cups and spoons
- Serving platter
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