Succulent Pork Ribs

Succulent Pork Ribs
Will Budiaman


  • 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

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.


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.


Calories per serving:

491 calories

Dietary restrictions:

Low Carb Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 159g 245%
  • Carbs 20g 7%
  • Saturated 51g 256%
  • Fiber 0g 2%
  • Trans 1g
  • Sugars 18g
  • Protein 106g 213%
  • Cholesterol 544mg 181%
  • Sodium 1,511mg 63%
  • Calcium 114mg 11%
  • Magnesium 118mg 30%
  • Potassium 1,757mg 50%
  • Iron 7mg 39%
  • Zinc 17mg 114%
  • Phosphorus 986mg 141%
  • Vitamin A 379IU 8%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 2mg 141%
  • Riboflavin (B2) 2mg 103%
  • Niacin (B3) 32mg 161%
  • Vitamin B6 4mg 196%
  • Folic Acid (B9) 4µg 1%
  • Vitamin B12 3µg 43%
  • Vitamin D 16µg 4%
  • Vitamin E 3mg 14%
  • Vitamin K 1µg 1%
  • Fatty acids, total monounsaturated 58g
  • Fatty acids, total polyunsaturated 27g
See detailed nutritional info Have a question about nutritional data? Let us know.

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