- 1 rack pork (or beef) spare ribs (about 3 lbs)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake (rice wine)
- 1 tbsp vinegar
- 3 tbsp brown sugar
- 2 cloves garlic
- 1 tbsp instant dashi (or chicken boullion or chicken cubes)
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp oil
- green onion, for garnish
- To start, separate each rib for easier cooking using a sharp knife
- Bring a large pot of water to a boil.
- Add the ribs and cook briefly 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 tbsp of oil over medium high heat.
- Once the oil is 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 sauce mixture.
- 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 to avoid burning!
- Serve and enjoy!