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

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Recipe Summary

prep:
15 mins
cook:
2 hrs 50 mins
total:
3 hrs 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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.

  • 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.

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

  • 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.

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

Nutrition Facts

699 calories; protein 30.5g; carbohydrates 61.3g; fat 34.3g; cholesterol 117mg; sodium 1713.1mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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