Japanese-Style Barbecued Baby Back Ribs

Japanese-Style Barbecued Baby Back Ribs
Photo by Todd Coleman © 2011

Ingredients

  • 1 tsp. whole black peppercorns
  • 2 racks baby back ribs (about 5 to 6 pounds)
  • 1 Tbs. tobanjan
  • 3 Tbs. sugar
  • 2 Tbs. red miso
  • ½ cup tomato puree
  • 1 medium carrot, coarsely chopped
  • + 6 more ingredients
    • 1 medium Spanish onion, coarsely chopped
    • 1 Tbs. sesame seeds, for accent
    • 1 whole unpeeled bulb garlic, halved horizontally across the mid-section
    • ¼ cup soy sauce
    • 2 Tbs. rice vinegar
    • 1 cup sake

Cut each rack of baby back ribs in half, which will yield 4 portions of 5 to 6 ribs each. To a large stockpot, add the ribs, 6 cups water, garlic, onion, carrot, tomato puree, sake, rice vinegar, soy sauce, sugar, miso, tobanjan, and peppercorns and bring to a boil over high heat. Decrease the he...

View full recipe at Fine Cooking

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