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JAPANESE YAKINIKU BBQ PORK RIBS

JAPANESE YAKINIKU BBQ PORK RIBS

This recipe involves 3 hours marinating, so you can begin this recipe a day ahead: marinate and initial cook.

Prep: 15 minutes
Cook Time: 2 hours (3 hours marinating)
Serves: 4

Method

In a bowl, mix all the sauce ingredients well. Separate marinate/sauce into 2 bowls (half for marinating and braising the ribs and other half for dipping when eating).

Place ribs in a roasting tray with half of the Yakiniku sauce and leave to marinate in the fridge for 3 hours, turning ribs every hour.

Preheat oven to 150C.

Remove ribs from the fridge and add 1⁄2 cup of water to the tray.

Cover with foil and bake for 1 1⁄2 hours, turning once. Once braised, remove the ribs from oven and uncover, placing them on a wire rack, allowing the ribs to cool and come to room temperature.

Transfer the ribs to refrigerator for 2-3 hours to become firm. Reserve the cooking liquid.

When ready to cook for eating, preheat oven to 180C or a BBQ grill or chargrill to medium.

With a sharp knife, cut ribs down one side of the bone. Place ribs on the grill and cook for 4-5 minutes on each side (brushing them with the reserved cooking liquid as they cook) or until caramelised and slightly charred. If using the oven, place ribs in a roasting dish with a little oil and roast until caramelised, about 10-15 minutes.

Transfer to a platter and serve with the dipping sauce and Togarashi powder.

Ingredients

2 packets Freedom Farms pork spare ribs

for the yakiniku sauce/marinade: 

200 millilitres tamari or light soy sauce

2 tablespoons Big Dal's honey

1 tablespoon mirin or sake

30 grams Caster Sugar

1 teaspoon Olive Oil

1/4 apple peeled and grated

1/4 onion, peeled and grated

2 Garlic Cloves grated

1 tablespoon Ginger grated

2 tablespoons Olivado Sesame Oil

2 tablespoons toasted white sesame seeds

to serve: 

Shichimi Togorashi (Japanese 7 Spice)

Lemon wedges

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