Japanese-Style Spare Ribs: Crispy, Savory Perfection

Spare Ribs Directions

• Sear The Ribs
  Heat a large, deep skillet or Dutch oven over medium-high heat. Add 1 tablespoon of vegetable oil. When the oil is hot, add 500-600g pork spare ribs and brown on all sides until they develop a golden color, about 3-5 minutes total. This initial searing creates a foundation of flavor through caramelization. No need to cook the meat through at this stage.
• Transfer To Cooking Vessel
  Move the browned ribs to a larger pot where they can be submerged in liquid. A pot with a heavy bottom is ideal for even heat distribution during the long simmering process. Make sure the pot is large enough to accommodate all ingredients while allowing the liquid to circulate freely.
• Create Aromatic Base
  Add just enough water to cover the ribs. Bring to a boil, then immediately reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface. This step removes excess fat and proteins that would cloud the cooking liquid and potentially create off-flavors.
• Add Flavor Components
  To the simmering liquid, add 2 tablespoons dashi powder, 1 tablespoon sugar, 3 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon mirin, and 1 tablespoon sake. These ingredients create the perfect balance of sweet, savory, and umami flavors characteristic of Japanese-style spare ribs.
• Simmer Until Tender
  Cover partially with a lid and maintain a gentle simmer over low-medium heat. Cook for 1-2 hours, occasionally turning the ribs to ensure even flavor absorption. The cooking time varies depending on the rib thickness - they're done when the meat easily separates from the bone when tested with a fork.
• Reduce Sauce For Glaze
  Once the ribs are tender, uncover completely and increase heat to medium. Allow the cooking liquid to reduce until it begins to thicken and develop a glossy appearance, about 10-15 minutes. Turn the ribs occasionally to coat in the reducing sauce. The goal is a syrupy consistency that will adhere to the meat.
• Finish With Perfect Glaze
  When the sauce has reduced sufficiently to coat the back of a spoon, turn off the heat. The ribs should be glazed with a shiny, sticky coating. Let rest for 5 minutes before serving to allow the glaze to set and the flavors to settle throughout the meat.