This recipe for Japanese Spare Ribs was created by dining and style expert Yukiko Yamamoto. She pairs the succulent, meaty spare ribs with bold California Zinfandel. Make them yourself, and don't be afraid to double the recipe - there's a good chance this will become your new favorite rib recipe.
- 4 spare ribs
- Salt and pepper
- 1 piece of fresh ginger, about 1 inch
- 1 clove garlic
- 1 Tablespoon red miso (or Tianmian/sweet bean sauce)
- 2 teaspoons sake
- 2 teaspoons soy sauce
- 2 teaspoons mirin (sweet cooking rice wine)
- 1 teaspoon agape syrup (or honey)
- Watercress or other greens, for serving
Season the spare ribs with salt and pepper. Grate the garlic and ginger.
Place the seasoned spare ribs, garlic, ginger, and all other ingredients in a Dutch oven or large pot, add 1/2 cup water and bring to a boil for 2-3 minutes. Then reduce heat to a low simmer and cover. Cook until the meat is tender, about 1 hour.
When ribs are done, place them on a serving platter and cover with foil to keep warm, and turn heat to medium-high to reduce cooking liquid to a sauce (3-10 minutes, depending on the amount of liquid remaining.)
Pour the sauce over the warm ribs and serve with watercress or other greens.