Hearing the word “ribs” might sound barbaric, but this juicy and tender Braised Spare Ribs is far from being barbaric. It’s good enough to be dressed in a long gown and waltzed around the room. Just like women dressed for a ball, these Ribs take a while to get ready, but the wait will be worth the while.
Just imagine licking the sweet, savory, velvet brown sauce off your fingers. Then again, why imagine when you can just make your very own Braised Spare Ribs with this recipe right here! There’s no need for any coal, just grab your skillet and you’re ready to go!
- 1 rack pork (or beef) spare ribs, about 3 pounds
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons oil
- 2 cloves garlic
- 1 tablespoon instant dashi (or chicken boullion)
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon vinegar
- green onion, for garnish
- Using a sharp knife, separate each rib for easier cooking.
- 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.
- Drain the ribs in the sink.
- 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.
- While the ribs are browning, prepare the sauce. Mix the salt, pepper, 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!
- 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 water gets low you need to watch it carefully, it can burn!