Teriyaki ribs with rice and pickled vegetables
Teriyaki Ribs with Rice and Pickles is a hearty dish with an Asian twist. Beef ribs are slowly braised in a sauce of soy, mirin, ginger, garlic and star anise until they are beautifully soft and shiny. With rice, fresh pickles, cilantro and sesame, they taste sweet, salty, spicy and perfectly balanced.
Ingredients · Servings For 2 people
- 1 tbsp vegetable oil
- 1 kg beef ribs
- 100 ml soy sauce
- 100 ml Japanese mirin wine
- 75 g caster sugar
- 100 ml beef broth
- 25 g ginger (fresh)
- 4 cloves garlic
- 1 star anise
- 150 ml rice vinegar
- 100 g caster sugar
- 1 tsp pepper
- 1 handful of radishes
- cucumber
- 250 g cooked rice
- fresh coriander
- 1 tbsp sesame seeds
Method · 5 h
- Preheat the oven to 160°C. Heat the oil in a pot and fry the ribs until golden brown on all sides (if they are in one piece, cut them so that they fit in the pot).
- Put the soy sauce, mirin, sugar, broth, ginger, garlic and star anise in a saucepan and heat until the sugar dissolves. Pour into the pot with the ribs and turn them so that the bones are facing up. Add water so that the ribs are submerged, cover with a lid and bake in the oven for about 3 hours.
- Pour the rice wine into a saucepan over the pickled vegetables, add the sugar, Sichuan pepper, chili pepper and 100 ml of water. Heat until the sugar dissolves. Let cool completely. Place the vegetables in a bowl and add the brine. Let stand for several hours, preferably overnight.
- Increase the oven temperature to 180°C. Remove the lid from the pot, skim off the fat and bake the ribs for another hour.
- Drain the pickled vegetables and mix with hot rice. Serve with ribs and garnish with coriander and sesame seeds.