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Wednesday, 30 October 2013

Japanese Style Braised Pork Ribs

Most of the Japanese dishes that I have come across make use of the pork belly, a cut that i must agree makes the most delicious dishes.  But it is also one that i rarely buy mainly for health reasons, i have this weird notion of those glorious fats transferring from porky's belly to mine when i eat them!  So, I normally go for the ribs instead.

This braised spare ribs recipe is from a book named The Japanese Kitchen by Hiroko Shimbo.  This dish is known as Supearibu no Nikomi in Japanese.  Supearibu does sound like spare ribs doesn't it? Well, it is!  And Nikomi means stew.

I would describe the taste as something similar to Chinese style barbecued ribs with a tinge of spiciness and less sticky. We had it with rice for dinner but it would do well as a finger food served with some cold beer too.

Source: The Japanese Kitchen by Hiroko Shimbo

  • 1 1/2 pounds pork spareribs (400g)
  • 3 tablespoons shoyu (soy sauce) (1 1/2 tbsp)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon toban jiang (chili-bean sauce)
  • 1 1/2 tablespoons honey (1 tbsp)
  • 2 tablespoons vegetable oil (1 tbsp)
  • 1/4 cup sake (rice wine)
  • 2 tablespoons sugar (1 tbsp sugar)
  • 3 tablespoons komezu (rice vinegar) (1 tbsp)
  • 1 teaspoon sesame oil
  1. Cut the meat into individual ribs.
  2. In a bowl, combine 1 tablespoon of the shoyu, the Worcestershire sauce, the chili-bean sauce, and the honey. Marinate the spareribs in this mixture for 30 minutes. I left if for 1 hour.
  3. Remove the spareribs from the marinade, and discard it.
  4. Heat a medium skillet, and add the vegetable oil. When the oil is hot, add the spareribs. Cook them over medium heat until all sides are brown. Remove the spareribs from the skillet, and set them aside.
  5. Into a medium pot, put the spareribs, sake, sugar, and 1/2 cup water. Bring the mixture to a boil, and cook it over low heat, covered, for 20 minutes.
  6. Add the remaining 2 tablespoons shoyu and the komezu to the pot, and cook, uncovered, for 10 minutes, basting the spareribs several times with the cooking liquid. (I let it cook until the sauce was just enough to coat the ribs)
Note: My variations in blue.

And like they say in Japanese, Itadakimasu!

I am submitting this post to Asian Food Fest # 1 Oct 2013 : Japan hosted by Alan from Travelling-Foodies 

and this post is linked to the event, Little Thumbs Up organised by Doreen from My little Favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post


This looks so yummy and tempting and finger licking good too :) Do have a wonderful day ahead :)

My mouth starts to watery once I saw your photos....that's already proven how delicious this dish could be. I love all braised meats ~ this type of dish is my comfort food.

oh, your spareribs equally yummy, can I exchange with mine ? hehehe..

A mouth-watering dish. And looks good too.

Healthy and delicious--I love the looks of these

Wow, this looks so yummy delicious! :)

You can linked your delicious brasied pork post with soya sauce and tou ban jiang at our Little Thumbs Up, Soy event. All you have to do is to add a link back in your post mentioning Little Thumbs Up events and submit your link at

Hope to see your participation at LTU! Cheers!


Your Japanese style braised pork ribs look really good! This is such a nice change from the normal chinese way of making these.

Thank you for the compliments! Do give this dish a try :)

@Zoe: Post linked to LTU, i thought of linking it earlier but kinda overlooked that soy sauce and chilli bean paste actually qualified it :)

Hey , I got that book ! Er I borrowed it from the library :D Maybe , I'll try to make it using glorious fat er pork belly lol Your pork ribs look very appetizing , Ade !

Aiyoh, looks so yummylicious. Guess I can prepare this earlier for serving during busy days.

very well cooked, ade! sounds flavourful to me reading the ingredients. btw, i never had that thought of eating pork belly would transfer all their fats to my belly ...! i bet the next time i take pork belly, i will remember your ar ..:D

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