Japanese-Inspired Pork Ribs

Shio koji-marinated pork ribs with Japanese BBQ sauce, served alongside jicama-cucumber slaw and miso corn.

April 19, 2018

Shared by Craig Thompson at Rockside Ranch and developed by Chef Barbie Aknin of Community Cuisine, this recipe leans on shio koji — an age-old Japanese ferment of malted rice, salt, and water — to tenderize the ribs and deepen their umami. Plan ahead: marinate 18-24 hours, slow-roast, then finish on the grill or under the broiler.

What you'll need

Ingredients

1 rack pork spare ribs, about 2.5 to 3.5 pounds
1/3 cup shio koji
apple juice or water
2 onions, each peeled and cut into four wedges
2 Tbls. sesame oil
4 cloves garlic, minced
1 (6 ounce) can tomato paste
1/2 cup mirin, sherry or apple juice
1/2 cup water
1/4 cup honey
1/4 cup white vinegar
2 Tbls. miso paste, any flavor will do
2 Tbls. Worcestershire sauce
2 tsp. dry mustard powder
1 tsp. chili powder
1 Tbls. grated fresh ginger
1/2 to 1 teaspoon red pepper flakes
1/4 cup fresh lemon juice
1 medium jicama, peeled and cut into thin matchsticks
1 English cucumber or two Persian cucumbers, sliced into thin rounds
2 Tbls. shio koji
1 Tbs. rice wine vinegar
2 tsp. sesame oil
1 red or jalapeño pepper, seeds removed, sliced thin, to taste (optional)
4 shiso leaves
1/2 cup good quality unsalted butter, room temperature
1/4 cup white miso (any miso will do but I like mild white with corn)
corn on the cob

Method

Directions

1
Remove the silver skin from the back of the ribs. At the top, corner edge of the bones, use a sharp knife to release a small piece of the silver skin. Using paper towel to help you grip, pull/peel it off the bone. Repeat until you've gotten all or most of it off.
2
In a glass container, massage the ribs with the shio koji. Cover with plastic wrap and marinate, chilled, for 18 to 24 hours.
3
When ready to bake, wipe the ribs with paper towel to remove as much of the marinade as possible. In a baking dish large enough for the ribs to lie flat, scatter the onions to act as a rack. Place the ribs on the onions and add enough apple juice or water to create a 1/4-inch pool.
4
Cover and seal edges with foil and bake at 325°F for about 2 1/2 hours.
5
Check the ribs. They should be tender when pierced with a fork but not falling off the bone. They may need another 30 minutes for a total of 3 hours.
6
For the BBQ sauce: heat the sesame oil in a medium heavy-bottomed saucepan over medium heat. Add the garlic and cook, stirring, until fragrant, 2 to 3 minutes.
7
Stir in all of the remaining sauce ingredients except the lemon juice. Simmer, stirring occasionally, for 20 to 30 minutes or until a thick sauce has formed. Be careful not to burn the bottom.
8
Add the lemon juice to taste. Use immediately or store in the fridge until needed.
9
To finish the ribs, ideally a day after baking: remove the ribs from the fridge 20 to 30 minutes before cooking. Wrap the ends of the exposed bones with foil to keep them from burning.
10
To bake: preheat oven to 350°F. Brush both sides of the ribs with BBQ sauce. Place ribs meat side down on a foil-lined baking sheet. Bake for 15 to 20 minutes or until hot. Turn on broiler and move ribs to the top third of the oven; broil just until the sauce is bubbling and has colored slightly. Flip and finish the second side. (Alternatively, finish on the grill.)
11
For the jicama slaw: place all slaw ingredients except the shiso leaves in a gallon plastic bag. Remove air, seal, and massage gently to coat. Refrigerate for 20 to 40 minutes.
12
Drain the liquid. Slice the shiso leaves (or herbs) into thin ribbons and toss with the vegetables. Serve immediately or chill until ready to serve.
13
For the miso corn: in a small bowl, mash the miso and butter with a fork until blended.
14
Boil or grill the corn and serve the miso butter on the side.
15
Serve ribs with extra warm BBQ sauce on the side, alongside the jicama slaw and miso corn.