This recipe involves 3 hours marinating, so you can begin this recipe a day ahead: marinate and initial cook.
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.
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
Shichimi Togorashi (Japanese 7 Spice)