These simple, Japanese-style, braised baby back ribs with rice make for an easy meal that's full of flavor.
Preparation Time
15 mins
Cooking Time
2 hr
Total Time
2 hr 15 mins
Calories
699 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C).
Step 2
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.
Step 3
Remove the silvery skin from the back of the ribs by sliding the pointed end of a meat thermometer under the skin and pulling up. Pat the ribs dry with paper towels and cut into individual ribs.
Step 4
Mix soy sauce, sake, and honey together in a small bowl and set aside.
Step 5
Heat oil in a large Dutch oven over medium-high heat until hot. Sear the ribs in batches until browned and they have a nice crust, about 3 minutes per side. Remove ribs to a plate and set aside.
Step 6
Drain Dutch oven of any excess oil. Carefully pour soy sauce mixture into the pot and scrape the bottom of the pan with a wooden spoon or spatula to release any stuck-on bits. Add ribs to the pot with the liquid and increase heat to medium-high. Bring to a boil. Cover tightly and remove from heat.
Step 7
Bake in the preheated oven until ribs are tender and no longer pink, about 2 1/2 hours, flipping over halfway through cooking time.
Step 8
Serve ribs and sauce with white rice and sprinkle with green onions.
Ingredients
3 tablespoons honey
2 tablespoons olive oil
4 cups water
2 cups uncooked white rice
3 pounds baby back pork ribs
⅔ cup soy sauce
⅓ cup sake
3 medium (4-1/8" long)s green onions, thinly sliced
