Baby Back Ribs

Name: Baby Back Ribs
Cook time: 1 h
Total time: 1 h
Yield: Serves — 4
Cuisine: Japan
Ingredients: 125 ml (4 fl oz) soy sauce; 1 red chilli, split; 1 cinnamon quill; 200 ml (7 fl oz) mirin; 2 litres (70 fl oz) water; 100 ml (3½ fl oz) mirin; 300 ml (10½ fl oz) soy sauce; 1 tablespoon sliced ginger; 1 tablespoon sliced garlic; 1 orange, sliced; 2 x 350 g (12 oz) baby back pork rib racks; 250 ml (9 fl oz) hoisin sauce; 200 ml (7 fl oz) sweet chilli sauce; lime cheek to serve; 2 tablespoons sesame seeds

Preparation info

Serves —
4

Difficulty
Medium
Ready in
1 hr

Appears in

Masu

By Nic Watt

Published 2016

About

We serve this with hot towels to clean your hands, because there is only one way to eat ribs and that is with your hands.

Ingredients

Master stock

2 litres (70 fl oz) water
100 ml (3½

Asia
Japan
Starter

Method

This master stock is a great way to get the ribs super-soft and falling off the bone.

Combine all of the master stock ingredients in a medium sized saucepan big enough to take the pork racks as well. Bring to a simmer, then turn down the heat. Add the ribs and lightly poach for about 40 minutes. Allow the ribs to cool in the stock.

In a medium-sized bowl, combine the rib glaze i