Japanese-Style Braised Pork Ribs recipe

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Ingredients

3 pounds baby back pork ribs
⅔ cup soy sauce
⅓ cup sake
3 tablespoons honey
2 tablespoons olive oil
4 cups water
2 cups uncooked white rice
3 medium (4-1/8\" long)s green onions, thinly sliced

Nutrition Info

698.9 calories
carbohydrate: 61.3 g
cholesterol: 117 mg
fat: 34.3 g
fiber: 1.2 g
protein: 30.5 g
saturatedFat: 11.6 g
servingSize: -
sodium: 1713.1 mg
sugar: 10 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Remove the silvery skin from the back of the ribs by sliding the pointed end of a meat thermometer under the skin and pulling up. Pat the ribs dry with paper towels and cut into individual ribs.

  2. Mix soy sauce, sake, and honey together in a small bowl and set aside.

  3. Preheat the oven to 325 degrees F (165 degrees C).

  4. Heat oil in a large Dutch oven over medium-high heat until hot. Sear the ribs in batches until browned and they have a nice crust, about 3 minutes per side. Remove ribs to a plate and set aside.

  5. Drain Dutch oven of any excess oil. Carefully pour soy sauce mixture into the pot and scrape the bottom of the pan with a wooden spoon or spatula to release any stuck-on bits. Add ribs to the pot with the liquid and increase heat to medium-high. Bring to a boil. Cover tightly and remove from heat.

  6. Bake in the preheated oven until ribs are tender and no longer pink, about 2 1/2 hours, flipping over halfway through cooking time.

  7. Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

  8. Serve ribs and sauce with white rice and sprinkle with green onions.

Recipe Yield

6 servings

Recipe Note

A simple, Japanese-style, braised baby back ribs recipe that's simply delicious.

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