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Japanese-Style Braised Pork Ribs

Rated as 5 out of 5 Stars
11 made it  |  0 reviews   |  1 photos

"A simple, Japanese-style, braised baby back ribs recipe that's simply delicious."
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3 h 5 m servings 681
Original recipe yields 6 servings


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  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.

Nutrition Facts

Per Serving: 681 calories; 34.3 60.7 30.4 117 1713 Full nutrition

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