Shoyu Spareribs Recipe

Combine marinade

In a large bowl, whisk together soy sauce, mirin, rice wine (or sake), brown sugar, honey, minced garlic, grated ginger, toasted sesame oil, and black pepper until sugar is mostly dissolved.

Add the trimmed sparerib sections to the bowl and turn to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor penetration.

Sear ribs

Remove ribs from refrigerator 20 minutes before cooking. Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat and add a small neutral oil if needed. Sear the ribs 2–3 minutes per side until lightly browned (you may need to work in batches). Transfer seared ribs to a plate.

Deglaze & build sauce

Lower heat to medium. Pour off excess fat leaving about 1 tsp. Add Shaoxing wine (if using) to deglaze, scraping up browned bits. Add the braising sauce ingredients: chicken/pork broth, water, dark soy (if using), rice vinegar, star anise, and halved green onions. Stir to combine.

Braise

Return all seared ribs and any accumulated marinade into the pot. Bring to a gentle simmer, then cover and reduce heat to low. Simmer gently for 60–75 minutes, turning ribs occasionally, until meat is tender and pulling away from bones.

Reduce & thicken

Carefully remove ribs from the braising liquid and set on a platter. Increase heat to medium-high and simmer the remaining liquid to reduce and concentrate flavors for 5–8 minutes. Whisk cornstarch and cold water to make a slurry, then slowly whisk slurry into the simmering liquid until sauce coats the back of a spoon and slightly glossy (about 1–2 minutes).

Glaze ribs

Return ribs to the pot and spoon the thickened sauce over them to glaze. Heat for 1–2 minutes to warm through and allow flavors to marry.

Transfer ribs to a serving platter. Sprinkle with toasted sesame seeds, thinly sliced green onion, and a pinch of chili flakes if desired. Serve immediately with steamed rice or pickled vegetables.