Robata grilled pork ribs with honey, soy and ginger

Serves2
1 hour 30 minutes

Ingredients

  • baby back ribs, (rack)
  • 1.5l dashi
  • 100g of dark brown sugar
  • 200ml of sake
  • 1 sheet of kombu, 10cm in length
  • oil

Soy sauce spray

  • 200ml of dark soy sauce
  • 150ml of mirin

Honey-soy-ginger sauce

  • 130g of honey, melted
  • 55g of rice vinegar
  • 45g of lemon juice
  • 20g of pickled ginger, finely chopped
  • 6g of garlic purée
  • 40g of dark soy sauce, (dark)
  • 15ml of water

To serve

  • green chillies, (mild) thinly sliced
  • sesame seeds
  • lemon, cut into wedges

Method

1
To begin, add the dashi, sugar, sake and kombu to a large saucepan and heat gently until it reaches 80°C. Add the ribs and cook for 40 minutes, taking care to maintain a constant temperature throughout. Remove the pan from the heat and leave the ribs to cool in the cooking liquor
  • 1.5l dashi
  • 100g of dark brown sugar
  • 200ml of sake
  • 1 sheet of kombu, 10cm in length
  • baby back ribs, (rack)
2
Preheat a barbecue
3
Mix the soy sauce and mirin together in a spray bottle and set to one side. Remove the ribs from the cooking liquor and pat dry with kitchen paper. Rub with a little oil, then place on the barbecue and cook until well glazed, spraying the ribs regularly during cooking to ensure an even glaze
  • 150ml of mirin
  • 200ml of dark soy sauce
4
For the honey-ginger sauce, whisk together all of the sauce ingredients until thoroughly combined. Pour into a serving dish and set aside until required
  • 130g of honey, melted
  • 55g of rice vinegar
  • 45g of lemon juice
  • 20g of pickled ginger, finely chopped
  • 6g of garlic purée
  • 40g of dark soy sauce, (dark)
  • 15ml of water
5
Remove the pork from the barbecue and slice into individual rib pieces. Garnish with the sliced chilli, sesame seeds and lemon wedges and drizzle over a little of the sauce, serving the rest on the side
  • green chillies, (mild) thinly sliced
  • sesame seeds
  • lemon, wedges