Oh ribs, how I love thee!
Supearibu means spare rib (sound it out!) and nikomi means stew. Put them together and we have Japanese style simmered ribs. A sweet and savory main dish that is sure to be a hit!
While I’ve grown up always roasting or barbequing my ribs, in Japan ovens in a kitchen aren’t common. Most are usually equipped with just a stove top, so simmering is a popular method of cooking instead. Which is fine by me, because the long simmer actually helps these fall off the bone ribs develop more flavor, making them more tender and oh so crave-able! Plus no grilling means these are easy, no fuss ribs that are simple to make! Easy ribs, what could be better?!
This is one of my favorite dishes to make for a celebration, since it’s so rich and decadent, it feels like a feast every time I make them! Plus, I’d feel like a glutton if I ate these all the time, though I desperately want to, so saving them for special occasions make them even more delicious! But whenever my husband has a bad day, I know exactly what to make! With loads of meaty goodness, this is the ultimate man food for for him to enjoy! If you’re having a bad day too, these ribs will be sure to bring a smile to your face!
I had difficulty getting my nutrition calculator to work with this recipe, but they are ribs, so you can do the math. I made this dish with pork spare ribs, but beef spare ribs would be excellent too!
Recipe – Braised Spare Ribs:
– Using a sharp knife, separate each rib for easier cooking.
– Bring a large pot of water to a boil. Add the ribs and cook briefly for 3 to 4 minutes to help remove excess fat and blood from the meat.
– Drain the ribs in the sink.
– In a wide skillet, heat 2 tablespoons of oil over medium high heat. Once hot, add the ribs and garlic and cook for a few minutes on either side until nicely browned.
– While the ribs are browning, prepare the sauce. Mix the salt, pepper, dashi, brown sugar, soy sauce, mirin, sake, and vinegar with a few cups of water, enough to cover the ribs. The water will cook down, so it doesn’t have to be exact!
– Once the ribs have browned, add them to the water. Cover and let simmer for 1 to 2 hours until the liquid has been reduced.
– Once the water gets low you need to watch it carefully, it can burn! As you can see, there is just a little bit of liquid left at the bottom, perfect for a sticky glaze on beautifully tender ribs. These ribs can be enjoyed right away, but leftover ribs have an even better flavor!
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