A splash of saké amps up the volume of these flavor-packed spare ribs.
1 ½ lbs. pork rib racks
3 Tbsp. soy sauce
2 Tbsp. saké
2 Tbsp. mirin
1 Tbsp. toasted sesame oil
1 garlic clove, sliced
¼ small yellow onion, sliced
1 small orange, sliced, for garnish
Fresh parsley, for garnish
Cut the rib racks between the bones into individual ribs. In a large bowl, combine all ingredients except ribs, oranges and parsley. Add the ribs, toss to coat and cover with plastic wrap. Refrigerate overnight or at least 6 hours.
Preheat oven to 350 degrees F. Place ribs in a single layer on a foil-lined baking sheet. Brush with some of the remaining marinade and bake for 15 minutes. Flip and bake for another 15 minutes until the ribs are well browned and crispy on the upper edges.
While hot, arrange the ribs on a serving plate with the orange slices and parsley.
From Izakaya: The Japanese Pub Cookbook by Mark Robinson (Kodansha International, 2008)