Baby Back Ribs

Preparation info
  • Serves —


    • Difficulty


    • Ready in

      1 hr

Appears in
Masu: Fresh, contemporary, accessible Japanese for the home cook

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.


Master stock

  • 2 litres (70 fl oz) water
  • 100 ml (


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