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Togarashi Pork Ribs with Cucumber Herb Salad

Togarashi Pork Ribs with Cucumber Herb Salad for BBQ Bliss

This recipe for Togarashi Pork Ribs with Cucumber Herb Salad boasts tender, juicy ribs and a refreshing salad, perfect for any gathering.
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Prep Time 1 hour
Cook Time 2 hours
Resting Time 5 minutes
Total Time 3 hours 5 minutes
Servings: 4 ribs
Course: Dinner
Cuisine: Japanese
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/2 cup Soy Sauce Substitute with tamari for gluten-free.
  • 1/4 cup Vegetable Oil Olive oil can be an alternative.
  • 1/4 cup Mirin Rice vinegar and sugar can be used.
  • 3 cloves Garlic Minced, fresh is recommended.
  • 2 teaspoons Kosher Salt Use sea salt if unavailable.
  • 1 teaspoon Freshly Ground Black Pepper Adjust to taste.
For the Ribs
  • 4 pounds Pork Baby Back Ribs About 2 racks.
  • 2 tablespoons Shichimi Togarashi Can replace with chili powder.
For the Salad
  • 2 Persian cucumbers Cucumber Thinly sliced; English cucumbers can be substituted.
  • 1 cup Cilantro Packed; parsley can be used for milder taste.
  • 1/4 cup Green Onions Sliced, chives can be used as an alternative.
  • 1 medium Shallot Thinly sliced; can substitute with purple onion.

Equipment

  • Baking Sheet
  • mixing bowl
  • Aluminum foil
  • Broiler

Method
 

Marinating and Cooking
  1. 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.
  2. 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.
  3. 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.
Salad Preparation
  1. 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.
  2. Arrange the cooked ribs on a platter, sprinkle with Shichimi togarashi, and top with the vibrant cucumber herb salad to finish.

Nutrition

Serving: 1ribsCalories: 650kcalCarbohydrates: 10gProtein: 45gFat: 45gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 25gCholesterol: 150mgSodium: 1200mgPotassium: 350mgFiber: 1gSugar: 3gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

For best flavor, marinate the ribs overnight and allow them to come to room temperature before cooking. Pair with rice or crusty bread for a complete meal.

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