Directions

• To start, separate each rib for easier cooking using a sharp knife.
• Bring a large pot of water to a boil.
• Add the ribs and cook briefly for 3 to 4 minutes to help remove excess fat and blood from the meat.
• Drain the ribs in the sink.
• In a wide skillet, heat 2 tbsp of oil over medium high heat.
• Once the oil is hot, add the ribs and garlic and cook for a few minutes on either side until nicely browned.
• While the ribs are browning, prepare the sauce.
• Mix the salt, pepper, dashi, brown sugar, soy sauce, mirin, sake, and vinegar with a few cups of water, enough to cover the ribs. (The water will cook down, so it doesn’t have to be exact).
• Once the ribs have browned, add them to the sauce mixture.
• Cover and let simmer for 1 to 2 hours until the liquid has been reduced.
• Serve and enjoy!