Japanese-Style Braised Pork Ribs

Ingredients

• 3 pounds baby back pork ribs
• 0.67 cups soy sauce
• 0.33 cups sake
• 3 tablespoons honey
• 2 tablespoons olive oil
• 4 cups water
• 2 cups uncooked white rice
• 3 medium green onions , thinly sliced

Instructions

1. 1

   Remove silverskin from back of ribs by sliding the pointed end of a meat thermometer under skin and pulling up. Pat ribs dry with paper towels and cut into individual ribs.

2. 2

   Mix soy sauce, sake, and honey together in a small bowl and set aside.

3. 3

   Preheat the oven to 325 degrees F (165 degrees C).

4. 4

   Heat oil in a large Dutch oven over medium-high heat until hot. Sear ribs in batches until browned and they have a nice crust, about 3 minutes per side. Remove ribs to a plate.

5. 5

   Drain Dutch oven of any excess oil. Carefully pour soy sauce mixture into the pot and scrape bottom of the pan with a wooden spoon or spatula to release any stuck-on bits. Add ribs to the pot with liquid and increase heat to medium-high. Bring to a boil. Cover tightly and remove from heat.

6. 6

   Bake in the preheated oven until ribs are tender and no longer pink, about 2 1/2 hours, flipping over halfway through cooking time.

7. 7

   Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

8. 8

   Serve ribs and sauce with white rice and sprinkle with green onions.