A simple and delicious recipe for Japanese-style, braised baby back ribs.
Ingredients
- baby back pork ribs: 3 pound
- soy sauce: 0.66667 cup
- sake: 0.33333 cup
- honey: 3 Tbsp
- olive oil: 2 Tbsp
- water: 4 cups
- uncooked white rice: 2 cups
- medium green onions: 3 piece (sliced)
Metric Conversion
Stages of cooking
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Remove silverskin from back of ribs by sliding the pointed end of a meat thermometer under skin and pulling up. Pat ribs dry with paper towels and cut into individual ribs.
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Mix soy sauce, sake, and honey together in a small bowl and set aside.
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Preheat the oven to 325 degrees F (165 degrees C).
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Heat oil in a large Dutch oven over medium-high heat until hot. Sear ribs in batches until browned and they have a nice crust, about 3 minutes per side. Remove ribs to a plate.
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Drain Dutch oven of any excess oil. Carefully pour soy sauce mixture into the pot and scrape bottom of the pan with a wooden spoon or spatula to release any stuck-on bits. Add ribs to the pot with liquid and increase heat to medium-high. Bring to a boil. Cover tightly and remove from heat.
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Bake in the preheated oven until ribs are tender and no longer pink, about 2 1/2 hours, flipping over halfway through cooking time.
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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.
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Serve ribs and sauce with white rice and sprinkle with green onions.