The moment I pulled those tender, juicy pork ribs out of the oven, an irresistible aroma filled my kitchen, drawing everyone in from the living room. Marinated in a savory blend of garlic and soy sauce and given a fiery edge with Shichimi togarashi, these ribs promise to be a highlight at any gathering. As if that weren’t enough, the vibrant cucumber herb salad adds a refreshing crunch, balancing the rich, spiced flavors beautifully. Whether it’s a cozy family dinner or a festive get-together, this recipe for Togarashi Pork Ribs with Cucumber Herb Salad is sure to bring smiles—and maybe a few satisfied sighs—around the table. Let’s dive into how you can create this mouthwatering dish that’s as pleasing to the palate as it is easy to prepare!
Why Will You Adore Togarashi Pork Ribs?
Tender, Juicy Ribs: The slow-baking method ensures every bite is succulent and full of flavor, making it hard to resist.
Bold, Unique Flavors: The combination of garlic, soy, and Shichimi togarashi creates a tantalizing profile that intrigues your taste buds.
Quick Preparation: With just a simple marinade, you can set it and forget it until meal time—perfect for busy home cooks!
Crowd-Pleasing Appeal: This dish is perfect for gatherings, effortlessly impressing your guests without keeping you chained to the kitchen.
Fresh & Crisp Side: The cucumber herb salad brings an ideal crunchy contrast, making each bite of ribs feel balanced and refreshing.
Versatile & Fun: Enjoy the ribs solo, or pair them with rice or crusty bread for a complete meal.
Togarashi Pork Ribs Ingredients
For the Marinade
- Soy Sauce – Adds umami flavor and saltiness; substitute with tamari for a gluten-free option.
- Vegetable Oil – Provides moisture and aids in marinating; olive oil can be an alternative.
- Mirin – Sweetens and enhances flavor depth; a rice vinegar and sugar mixture can be used if unavailable.
- Garlic (3 cloves, minced) – Adds aromatic flavor; fresh garlic is recommended for the best taste.
- Kosher Salt – Enhances all flavors; use sea salt if kosher is unavailable.
- Freshly Ground Black Pepper – Adds heat; adjust to taste.
For the Ribs
- Pork Baby Back Ribs (4 pounds, about 2 racks) – Main protein source that is tender when cooked properly; no direct substitution, but other rib cuts can also work.
- Shichimi Togarashi (2 tablespoons) – A Japanese spice blend that gives a complex heat; can replace with chili powder for a simpler flavor.
For the Salad
- Cucumber (2 Persian cucumbers, thinly sliced) – Adds crunch to the salad; English cucumbers can be substituted if needed.
- Cilantro (1 cup, packed) – Provides freshness and herbaceous notes; parsley can be used for a milder taste.
- Green Onions (¼ cup, sliced) – Offers a mild onion flavor; chives can be used as an alternative.
- Shallot (1 medium, thinly sliced) – Adds sweetness; can substitute with purple onion if necessary.
How to Make Togarashi Pork Ribs
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Marinate Ribs: In a bowl, whisk together soy sauce, vegetable oil, mirin, and minced garlic. Generously season the ribs with kosher salt and freshly ground black pepper, then rub the marinade all over the ribs. Cover and refrigerate for at least 1 hour or overnight for deeper flavor.
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Cook Ribs: Preheat your oven to 325°F (170°C). Place the marinated ribs on a baking sheet and cover them with aluminum foil. Bake for about 2 hours until they are tender yet still holding their shape.
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Broil Ribs: Allow the ribs to cool slightly, then cut them into manageable portions. Broil the ribs on high for about 5 minutes, turning occasionally, until they develop a charred exterior in spots.
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Prepare Salad: In a mixing bowl, combine the fresh cilantro, green onions, thinly sliced cucumbers, and shallots. Drizzle the remaining cooking juices from the baking pan over the salad and toss to combine.
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Serve: Arrange the cooked ribs on a platter, sprinkle with Shichimi togarashi, and top with the vibrant cucumber herb salad to finish.
Optional: Garnish with additional cilantro for a fresh pop of color.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Togarashi Pork Ribs
Fridge: Store leftover Togarashi Pork Ribs in an airtight container for up to 3 days. This helps retain their moisture and flavorful marinade.
Freezer: For longer storage, wrap the ribs tightly in plastic wrap and then aluminum foil before placing them in the freezer. They can last up to 3 months.
Reheating: When ready to enjoy, thaw the ribs in the fridge overnight. Reheat them in the oven at 350°F (175°C) for 15-20 minutes to retain that juicy texture.
Salad Storage: Keep the cucumber herb salad in a separate airtight container in the fridge. It’s best consumed within 1-2 days for optimal freshness.
What to Serve with Togarashi Pork Ribs with Cucumber Herb Salad?
To create a delightful and balanced meal, consider these satisfying pairings that elevate your dining experience.
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Garlic Rice: Fluffy garlic rice adds a fragrant component, soaking up all the delicious juices from the ribs.
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Crusty French Bread: This warm, crusty bread is perfect for mopping up any remaining sauce on your plate, enhancing each bite.
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Sesame Green Beans: Crisp-tender green beans dressed in sesame oil provide a nutty contrast that beautifully complements the rich pork.
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Coleslaw: A tangy coleslaw adds a refreshing crunch, brightening the dish with its zesty flavor and crunchy texture.
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Sweet Potato Fries: Crispy sweet potato fries add a hint of sweetness, balancing the spicy notes of the ribs while providing a delightful crunch.
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Chilled Sake: This smooth, chilled drink pairs wonderfully with the spicy elements of the dish, enhancing the dining experience with its crispness.
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Pineapple Upside-Down Cake: For dessert, this classic cake adds a tropical twist, providing a sweet and satisfying finish to your barbecue feast.
These options not only enhance the flavors of the Togarashi Pork Ribs but also make your meal a hit among family and friends!
Togarashi Variations
Feel free to customize your Togarashi Pork Ribs with these delightful twists and substitutions that will make your dish even more exciting!
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Add Tang: Incorporate a splash of apple cider vinegar into the marinade for a zesty kick. It balances the richness beautifully!
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Fresh Herbs: Substitute cilantro with mint or basil in the salad for a fresh twist. Each herb brings its unique character to the dish.
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Change Proteins: Swap baby back ribs for spare ribs to experience a different texture and flavor; spare ribs are meatier and can be just as tender.
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Cooking Method: Try grilling the marinated ribs instead of baking them for a smoky flavor. It’s an outdoor lover’s dream come true!
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Sweet Heat: Mix in a tablespoon of honey or maple syrup to the marinade for a hint of sweetness that complements the spice.
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Spicy Variation: Boost the heat by tossing sliced jalapeños into the salad for an extra punch. This will definitely fire up the flavor profile!
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Crunchy Elements: Toss in some toasted sesame seeds to the cucumber salad. They add a nutty crunch that pairs well with the rest of the dish.
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Milder Flavor: For a gentler heat, reduce the amount of Shichimi togarashi or use paprika instead. It’s perfect for those who prefer a milder experience.
Make Ahead Options
These Togarashi Pork Ribs with Cucumber Herb Salad are perfect for meal prep enthusiasts! You can marinate the ribs up to 24 hours in advance to enhance their flavor. Simply follow the marinating step, then cover and refrigerate. The cucumber herb salad can also be prepared the day before; just slice the cucumbers and combine them with the herbs, but wait to add the shallots until right before serving to keep them crisp. When it’s time for dinner, bake and broil the ribs as directed. This method ensures that your dish will be just as delicious, saving you time and effort on busy weeknights!
Expert Tips for Togarashi Pork Ribs
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Room Temperature Ribs: Allow the ribs to come to room temperature before cooking to ensure even cooking throughout.
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Foil Covering: Keep the ribs covered with foil while baking to retain moisture. This helps them become tender without drying out.
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Broiler Attention: Keep a close eye on the broiler; it can char the ribs quickly. Turn them occasionally for even browning.
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Resting Period: Let the ribs rest for 5 minutes after broiling to help retain their juicy texture.
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Marinade Time: For the best flavor, marinate the ribs overnight. This allows the Togarashi Pork Ribs to absorb all those savory, spicy notes.
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Serving Suggestions: Pair the ribs with additional rice or crusty bread for a hearty meal that your guests will love.
Togarashi Pork Ribs with Cucumber Herb Salad Recipe FAQs
How do I select ripe cucumbers for the salad?
Absolutely! Look for cucumbers that are firm to the touch, with a vibrant green color and no dark spots or blemishes. Persian cucumbers tend to be sweeter and more tender. If using English cucumbers, ensure they’re free of softness or wrinkling.
How should I store leftover Togarashi Pork Ribs?
Leftover Togarashi Pork Ribs should be placed in an airtight container and can be stored in the refrigerator for up to 3 days. This helps keep the ribs moist. When you’re ready to enjoy them again, simply reheat in the oven at 350°F (175°C) for 15-20 minutes, ensuring they stay nice and juicy!
Can I freeze the Togarashi Pork Ribs?
Yes! For freezing, tightly wrap the cooked ribs in plastic wrap first, followed by aluminum foil to prevent freezer burn. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, thaw the ribs in the refrigerator overnight before reheating.
What should I do if the ribs aren’t tender enough after baking?
If your ribs aren’t as tender as you’d like after baking, don’t worry! Simply cover them again with foil and return them to the oven at 325°F (170°C) for an additional 30 minutes. This extra cook time, along with the covered foil, will help break down the meat fibers, making them irresistibly tender.
Are there any dietary considerations I should be aware of?
Definitely! If you’re serving the Togarashi Pork Ribs to anyone with soy allergies, you can use coconut aminos as a soy sauce alternative. Additionally, always double-check the specific spice ingredients to ensure there are no allergens, especially if you’re hosting guests with food sensitivities.
Togarashi Pork Ribs with Cucumber Herb Salad for BBQ Bliss
Ingredients
Equipment
Method
- In a bowl, whisk together soy sauce, vegetable oil, mirin, and minced garlic. Generously season the ribs with kosher salt and freshly ground black pepper, then rub the marinade all over the ribs. Cover and refrigerate for at least 1 hour or overnight for deeper flavor.
- Preheat your oven to 325°F (170°C). Place the marinated ribs on a baking sheet and cover them with aluminum foil. Bake for about 2 hours until they are tender yet still holding their shape.
- Allow the ribs to cool slightly, then cut them into manageable portions. Broil the ribs on high for about 5 minutes, turning occasionally, until they develop a charred exterior in spots.
- In a mixing bowl, combine the fresh cilantro, green onions, thinly sliced cucumbers, and shallots. Drizzle the remaining cooking juices from the baking pan over the salad and toss to combine.
- Arrange the cooked ribs on a platter, sprinkle with Shichimi togarashi, and top with the vibrant cucumber herb salad to finish.