Sesame Soy Glazed Ribs
My family loves ribs. In fact, I don’t think I’ve ever made ribs that the family did not enjoy. In the summer, I always cook and freeze rhubarb bbq sauce to last us through the winter. For dinner one night, I had anticipated making rhubarb bbq glazed ribs however after rummaging through the freezer, I realized there was none left. Well, I guess that meant I had to do something entirely different. For pork, I always tend to lean towards a sweeter flavor profile. And, not long ago, I had experimented with making my own yakitori sauce which was fantastic on chicken. So, I thought I’d change the ratios slightly and adjust it for the pork ribs. As it turns out, the two work pretty well together.
These pork ribs take time, but most of it is unattended except towards the end when do you have to flip and baste a few times. The basting is key, it allows the glaze to set into the meat so that the ribs are flavored right down to the bone. My husbands response after the first bite, “oh the kids are going to be fighting for the last one”. And, surely, they did...every last rib was devoured.
Sesame Soy Glazed Ribs
- 1/2 cup kikkoman soy sauce
- 1/2 cup mirin
- 1/4 cup rice wine
- 1/4 cup water
- 2 tsp light brown sugar, packed tightly
1 rack of pork ribs, side cut
- Avocado oil
- Sesame seeds
Making the glaze
- In a small saucepan, add in all of the glaze ingredients. Turn the heat to high, bring to a boil and then reduce to medium low. Allow it to simmer for about 20-30 minutes until the amount of liquid has reduced by half and it has turned syrupy.
- Remove from the heat and allow to cool.
- Preheat oven to 300F. Place ribs on a parchment lined baking sheet.
- Rub about 2 tsps of avocado oil all around the ribs and season liberally with salt and pepper.
- Put the ribs in the oven and allow it to slow cook for 1.5 hours. The meat should pull away from the bones after 1.5 hours.
- Increase the oven to 350F. Using 1/3 of the glaze, brush it on the back side of the ribs and sprinkle on sesame seeds. Put it back in the oven for 15 minutes.
- After 15 minutes, flip the ribs over so the meat side is facing up. Brush another 1/3 of the glaze on the ribs and sprinkle with sesame seeds. Return to the oven to cook for another 15 minutes. After 15 minutes, glaze the top again with the remaining glaze and sprinkle with more sesame seeds. Return to the oven for another 15 minutes.
- Remove from the oven and allow the ribs to cool for about 10 minutes before slicing. Enjoy.