Kitchen HQ Honey soy ribs
READY F OR RIBS? Get your fingers sticky with these honey, honey soy and ginger ribs ri
STOCK In a large pan, put 1 whole garlic bulb cut in half, 6 spring onions, 1 large knob ginger cut into chunks, 1 halved long red chilli, 10cm piece kombu, 1 halved brown onion, 500ml soy sauce, 5 litres water. Bring to the boil. Simmer 2 hours, skimming off scum that comes to the surface. Remove from heat, cool. Rinse 1kg pork ribs (cut into 7-8 racks), pat dry. Place ribs in stock and simmer on mediumhigh 90 minutes. When done, the meat will fall away from the bone. Remove pan from heat and let ribs cool in stock. Use a slotted spoon to transfer ribs to a bowl. Refrigerate 2 hours. Strain stock into a container and chill in the fridge until needed. GLAZES In a spray bottle, mix 50ml dark soy sauce and 50ml mirin. In a small bowl, mix 160ml honey, 35g grated ginger, 1 tbsp dark soy sauce and 25g lemon juice. Lightly oil ribs and place on hot barbie. Cook until they get a little colour, spraying with soy and mirin glaze every 30-40 seconds. When shiny, hot and smelling good, remove ribs and drench in honey, ginger and soy glaze. Scatter with sesame seeds, ½ sliced red onion and ½ finely sliced green chilli. Now get dirty!
Edited extract from Junk Food Japan by Scott Hallsworth (Bloomsbury, $52.99)