Pork Ribs marinated in Tare Glaze
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Ingredients
2 lbs pork ribs, cut into 2 rib pieces
2 cups cornstarch
4 tablespoons vegetable oil
14 oz chicken stock
5 tablespoons soy sauce
3 tablespoons brown sugar
4 tablespoons sake
Fresh ginger, 2 inch piece peeled and chopped
1 4-inch piece kombu (sub: dried shiitake mushroom soup stock)
3 dry shiitake mushrooms
1 teaspoon green szechuan peppercorns (sub: fresh grated ginger)
Preparation
- Preheat the oven to 180 degrees.
- Add cornstarch to a large plate. And dredge the pork ribs in the corn starch shaking off the excess. Set side.
- Heat oil in a large dutch oven or heavy bottom pot over medium heat. Cooking in batches, brown all sides of the ribs. Remove to a plate. Add chicken stock, soy sauce, brown sugar, sake, ginger, kombo, mushrooms and green szechuan to the pot. Stir to dissolve sugar. Return ribs to pot and bring to a simmer. Remove from heat, cover and bake for 2 hours or until fork tender.
- Remove ribs to a rimmed baking sheet and strain liquid and add back to the pot. Bring to a simmer and reduce the sauce by ⅓. Set aside.
- Heat the grill and cook the ribs until caramelized and crisp. Serve and glaze with the reduced braising liquid.
Attention: When using these recipes, please be aware that some ingredients are or may contain common allergens, such as dairy, eggs, wheat, soybeans, tree nuts, peanuts, fish, or shellfish. Please be sure to follow manufacturer's instructions for safely handling all ingredients, particularly when grilling outdoors.
