Succulent Pork Ribs

Succulent Pork Ribs
Staff Writer
Succulent Pork Ribs

Will Budiaman

Succulent Pork Ribs

Pork ribs are a beloved barbecue cut in America. My version is a new and delicious flavor experience that combines sumiso sauce, shoyu, and Worcestershire sauce. In this recipe, the pork ribs acquire a golden brown, velvety, mouthwatering appearance. Eating this dish is fun but a bit messy. Have lots of paper napkins and small bowls of lemon water at the table for your guests' fingers.

See all pork recipes.

Click here to see Cooking with Japanese Flavors Made Easy.

4
Servings
355
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4  Cup  white sumiso sauce*
  • 1  Tablespoon  shoyu (soy sauce)
  • 1  Teaspoon  Worcestershire sauce
  • 1  Tablespoon  honey
  • 1/2  Teaspoon  red pepper flakes
  • 1 1/2  Pound  pork spareribs

Directions

Preheat the oven to 250 degrees.

In a small bowl, combine the white sumiso sauce, soy sauce, Worcestershire sauce, honey, and red pepper flakes. Place the ribs in the center of a length of aluminum foil that is large enough to wrap around the ribs. With a pastry brush or a spoon, paint the sauce over the ribs, coating both sides. Drizzle extra sauce, if any, over the ribs. Wrap the ribs in the foil, and place them on a baking sheet. Transfer the ribs to the oven and bake for 2 hours.

Carefully remove the ribs from the oven and unwrap the top part of the foil, exposing the meat. Increase the oven temperature to 350 degrees. Put the ribs back in the oven and cook until the surface is golden brown, for about 1 hour. During cooking, baste the surface of the ribs with the pan juices several times. Divide the pork ribs among dinner plates.

Nutritional Facts

Total Fat
4g
6%
Sugar
10g
11%
Saturated Fat
2g
8%
Cholesterol
21mg
7%
Carbohydrate, by difference
66g
51%
Protein
13g
28%
Calcium, Ca
2mg
0%
Choline, total
1mg
0%
Fiber, total dietary
4g
16%
Folate, total
2µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
3mg
1%
Phosphorus, P
7mg
1%
Sodium, Na
1833mg
100%
Water
93g
3%

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.