Jane Cherry
TVWBB All-Star
From Hugh Carpenter's book, "The Great Ribs Book"
2 sides spareribs, or your favorite ribs
3/4 c. mirin
3/4 c. sake
3/4 c. DARK soy sauce
3 T. sugar
1 T. Asian chile sauce
1/4 c. minced fresh ginger
Remove membrane from ribs.
In small saucepan, combine the mirin, sake, DARK soy sauce, sugar, chile sauce and ginger. Bring to a boil. Set aside one cup for marinade. Marinate ribs overnight, turning frequently.
Boil remaining sauce down to 1 cup. Set aside for glaze.*
*At this point, I thickened this glaze with a product called Signature Secrets. You certainly could use cornstarch, arrowroot or rice flour to thicken as well. I wanted a thick, candy-type consistency that would literally stick to the ribs. Be careful in reducing this too much, as the flavors concentrate very highly. I glazed the ribs 45 minutes before I pulled them off.
2 sides spareribs, or your favorite ribs
3/4 c. mirin
3/4 c. sake
3/4 c. DARK soy sauce
3 T. sugar
1 T. Asian chile sauce
1/4 c. minced fresh ginger
Remove membrane from ribs.
In small saucepan, combine the mirin, sake, DARK soy sauce, sugar, chile sauce and ginger. Bring to a boil. Set aside one cup for marinade. Marinate ribs overnight, turning frequently.
Boil remaining sauce down to 1 cup. Set aside for glaze.*
*At this point, I thickened this glaze with a product called Signature Secrets. You certainly could use cornstarch, arrowroot or rice flour to thicken as well. I wanted a thick, candy-type consistency that would literally stick to the ribs. Be careful in reducing this too much, as the flavors concentrate very highly. I glazed the ribs 45 minutes before I pulled them off.