Morimoto Sticky Ribs

Pork spareribs braised until tender then glazed in a sticky sweet-soy lacquer with a hint of chili.

Ingredients

• 2 lb pork spareribs, cut into individual ribs
• 1 cup soy sauce
• 1/2 cup sake
• 1/2 cup mirin
• 1/2 cup brown sugar
• 3-inch piece ginger, sliced
• 4 garlic cloves, smashed
• 1 tbsp chili paste
• 2 cups water
• 1 tsp toasted sesame seeds
• 2 scallions, thinly sliced

Directions

1. Combine the soy sauce, sake, mirin, brown sugar, ginger, garlic, chili paste and water in a Dutch oven.
2. Add the ribs, bring to a simmer, then cover and braise gently (or in a 300 degree F oven) until the meat is fork-tender, about 2 1/2 hours.
3. Remove the ribs and strain the braising liquid into a wide pan.
4. Boil the liquid over high heat until it reduces to a thick, glossy glaze, about 15 minutes.
5. Return the ribs to the glaze and turn to coat them thoroughly until sticky and lacquered.
6. Pile onto a platter and finish with sesame seeds and scallions.

Notes

Based on the Sticky Ribs that are a fan favorite at Chef Masaharu Morimoto’s restaurants.