Braised Japanese Pork Ribs

To prepare the dish, begin by carefully removing the silverskin from the back of the ribs using a thin, pointed instrument like a meat thermometer. Gently pull the skin upwards to expose the tender meat underneath. Next, dry the ribs thoroughly with paper towels and cut them into individual portions.

In a small container, combine equal parts of soy sauce, sake, and honey to create a marinade. Set this mixture aside for later use.

Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). This temperature will ensure that the ribs cook slowly and evenly.

Heat a generous amount of oil in a large, deep pot over medium-high heat until it reaches a hot state. Sear the ribs in batches until they develop a rich, brown crust on both sides, approximately 3 minutes per side. Remove the ribs from the pot and place them on a plate.

Carefully pour any remaining oil from the pot into a separate container. Then, add the marinade mixture to the pot and use a wooden spoon or spatula to scrape the bottom of the pan, releasing any stuck-on bits. Add the ribs back into the pot with their marinade and increase the heat to medium-high. Bring the mixture to a boil, then cover the pot tightly and remove it from heat.

Place the covered pot in the preheated oven and cook until the ribs are tender and no longer pink, approximately 2 1/2 hours. Flip the ribs over halfway through the cooking time.

During this time, bring water and rice to a boil in a saucepan. Reduce the heat to medium-low, cover the pot, and simmer until the rice is tender and all of the water has been absorbed, about 20 to 25 minutes.

Serve the ribs with their sauce and a side of white rice, sprinkling it with green onions for added flavor.