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Ingredients

3 pounds baby back pork ribs ⅔ cup soy sauce ⅓ cup sake 3 tablespoons honey 2 tablespoons olive oil 4 cups water 2 cups uncooked white rice 3 medium (4-1/8\" long)s green onions, thinly sliced

Nutrition Info

698.9 calories carbohydrate: 61.3 g cholesterol: 117 mg fat: 34.3 g fiber: 1.2 g protein: 30.5 g saturatedFat: 11.6 g servingSize: - sodium: 1713.1 mg sugar: 10 g transFat: : - unsaturatedFat: : -

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.
Mix soy sauce, sake, and honey together in a small bowl and set aside.
Preheat the oven to 325 degrees F (165 degrees C).
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.
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.
Bake in the preheated oven until ribs are tender and no longer pink, about 2 1/2 hours, flipping over halfway through cooking time.
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.
Serve ribs and sauce with white rice and sprinkle with green onions.

6 servings

A simple, Japanese-style, braised baby back ribs recipe that's simply delicious.