I rarely cook spare ribs because I've found it challenging to prepare them quickly while achieving good results. Many recipes call for slow cooking in an oven or a slow cooker for hours, or grilling over a barbecue, which isn't practical where I live—backyard bbq is not common in Japan. Recently, I discovered a method to cook them in a frying pan and still get tender, juicy pork spare ribs. This week, I bought some discounted pork spare ribs and decided to try pan-frying them.
The pork spare ribs were already cut into pieces. Spare ribs are tough due to their tough connective tissue and fat content. To tenderize the meat, I used my favorite shio koji, adding 3 tbsp to 600g of pork spare ribs. I let them marinate in the fridge for 4 hours, but you can leave them overnight for even more tenderness. The enzymes in shio koji break down the protein in the meat, tenderizing it effectively. Before cooking, it's important to let the meat return to room temperature to ensure even cooking.
 |
| Pork spare ribs marinated in shio koji. |
For the sauce, I used okonomi sauce, which I already had in the fridge and I typically use it for okonomiyaki. This sauce offers a savory, sweet, and tangy flavor profile, perfect for grilled and pan-fried dishes. It is a great alternative to barbecue sauce if you don't have any on hand.
 |
| Pan-Fried Pork Spare Ribs |
Here's how to cook the spare ribs in a frying pan: Heat 1 tbsp of oil in a frying pan over medium heat. Cook one side of the pork spare ribs for 6 minutes, then flip and cook the other sides for 4 minutes, ensuring all sides are nicely browned. Cover the pan with a lid, turn off the heat, and let it sit for 10 minutes to continue cooking in the residual heat. Due to the curved bones of spare ribs, they may not fully touch the pan's surface. Covering the pan traps steam, ensuring even cooking throughout the meat.
Remove the spare ribs from the pan and set them aside. Discard any excess oil from the pan, then turn the heat to low. Glaze the pan with 60ml of okonomi sauce, scraping up any meat bits stuck to the pan to enhance the sauce's flavor. Once the sauce simmers, gently add the spare ribs back to the pan, coating them evenly in the sauce. Ensure each piece is thoroughly coated, and it's ready to serve.
 |
| Pan-fried pork spare ribs cut into bite-sized pieces |
Since I have a toddler at home, I often take out some spare ribs, remove the meat from the bones, and cut it into bite-sized pieces. In Japan, using chopsticks makes it easy for adults to eat once it's cut. I leave some spare ribs whole for a more hands-on eating experience.
Pan-Fried Pork Spare Ribs with Okonomi Sauce
Preparation Time: 
Cooking Time: 
Servings: 4 servings
Calories per serving: 415 kcal
Cuisine: Japanese
Category: Main Course
Author: Mitsukai
Keywords: pork spare ribs, shio koji, okonomi sauce, pan-fried
Ingredients
Main Ingredients
- 600g pork spare ribs, cut into pieces
- 3 tbsp shio koji
- 1 tbsp oil
Sauce
- 60ml okonomi sauce
Instructions
Step 1:
Marinate the pork spare ribs with 2 tbsp of shio koji for at least 4 hours, preferably overnight.
Step 2:
Remove the pork spare ribs from the fridge and let them come to room temperature before cooking.
Step 3:
Heat 1 tbsp of oil in a frying pan over medium heat. Cook one side of the pork spare ribs for 6 minutes, then flip and cook the other sides for 4 minutes, ensuring all sides are nicely browned.
Step 4:
Cover the pan with a lid, turn off the heat, and let it sit for 10 minutes to continue cooking in the residual heat.
Step 5:
Remove the spare ribs from the pan and set them aside. Discard any excess oil from the pan, then turn the heat to low. Glaze the pan with 60ml of okonomi sauce, scraping up any meat bits stuck to the pan to enhance the sauce's flavor. Once the sauce simmers, gently add the spare ribs back to the pan, coating them evenly in the sauce.
Nutrition Analysis
Calories: 415 kcal, Protein: 26g, Fat: 31.5g, Carbohydrates: 6g
Frequently Asked Questions
Can I use a different sauce?
Yes, you can use barbecue sauce or any other sauce of your choice if you don't have okonomi sauce on hand.
How long should I marinate the ribs?
Marinate for at least 4 hours, but for best results, marinate overnight.
Comments
Post a Comment