Pork ribs are delicious, but they can also be very rich and fatty. This recipe makes incredibly tender, sweet ribs that are simple and easy on the stomach. They’re cooked on the stovetop but can easily be finished on the grill, giving them a smokier flavor.
On the Ingredients
- Dashi stock is a broth made from konbu seaweed (kelp) and bonito flakes (paper-thin dried tuna shavings). It’s the base for many Japanese dishes, including miso soup, clear broth, simmered preparations, and mixed into foods like okonomiyaki. Dashi has a mild flavor that nonetheless adds a boost of umami to a dish that is hard to substitute. It’s easy to make at home.
Recipe Notes and Substitutions
You could use this same recipe for beef ribs.
Japanese-Style Stovetop Ribs
4
servings10
minutes1
hour20
minutes1
hour30
minutesPork ribs are delicious, but they can also be very rich and fatty. This recipe makes incredibly tender, sweet ribs that are simple and easy on the stomach. They’re cooked on the stovetop but can easily be finished on the grill, giving them a smokier flavor.
Ingredients
2 racks of pork ribs
3 tbsp soy sauce
2 tbsp sake
2 tbsp rice vinegar
3 tbsp brown sugar or golden monk fruit sweetener
4 cups of dashi stock
salt and pepper to taste
Optional: scallions for garnish
Directions
- Carefully cut your rack of ribs into individual pieces.
- Bring a large pot of water to a boil and add the ribs. Cook them at a boil for 10 minutes, then drain. This step boils off some of the excess fat.
- Using a large deep skillet or cooking pot, arrange the ribs in a single layer. Mix your dashi, soy sauce, sake, rice vinegar, and sugar and our it over the ribs, so they are submerged. If you need extra, add some water.
- Bring to a boil and then simmer until the liquid is reduced to a thick sauce (about 45-60 minutes). Turn the ribs over and cook for another 10 minutes on low heat.
- Serve hot, or reheat when ready under a broiler for five minutes or finished off on the grill. Garnish with scallions.
