Spareribs yasai suzuke


  • Serves 4 people

  • 1 kg pork spareribs (see note)
  • 3 litres vegetable oil
  • 30 gm ginger, finely grated
  • 3 cloves garlic
  • 10 fresh bay leaves
  • 3 cloves
  • Star anise and honey soy sauce
  • 200 gm white sugar
  • 250 gm honey
  • 200 ml yamasa or light soy sauce
  • 15 ml each sesame oil and vegetable oil
  • 100 gm ginger, finely chopped or grated
  • 100 gm garlic (about 1 head), finely chopped
  • 1 white onion, finely chopped
  • 2-3 whole star anise
  • Konbu pickles
  • 500 ml (2 cups) rice wine vinegar
  • 150 gm white sugar
  • 1 fresh bay leaf
  • 2 cloves
  • 2 tsp black peppercorns
  • 2 tsp coriander seeds
  • 100 gm cauliflower, cut into small florets
  • 1 small carrot, peeled and thinly sliced
  • ½ Lebanese cucumber, halved lengthways and thinly sliced
  • 100 gm daikon, peeled, cut into 5mm batons
  • 100 gm cherry tomatoes, large ones halved
01   For konbu pickles, combine all ingredients except vegetables, and ¼ cup sea salt in a saucepan over medium heat and bring to the boil. Cool. Add vegetables and refrigerate overnight.
02   Combine ribs and 1 tbsp salt in a bowl, cover and refrigerate overnight. Remove, rinse, drain and pat dry with absorbent paper.
03   Preheat oven to 160C. Place ribs in a large roasting pan with oil, ginger, garlic, bay leaves and cloves. Roast for 1½ hours or until tender. Remove from oven and cool ribs in oil. Remove ribs, drain well, discarding oil, and pat dry with absorbent paper to absorb oil.
04   For star anise and honey soy sauce, combine all ingredients. Makes 3 cups. Combine ribs and sauce and marinate for 2-3 hours. Remove half the ribs from sauce and transfer to a frying pan over medium heat, add ½ cup sauce and cook for 5 minutes, turning frequently, or until sauce caramelises and ribs are warmed through. Repeat with remaining ribs. Serve immediately with konbu pickles to the side.
Note Ask your butcher to cut spareribs in half crossways for you.
View Full Site