RECIPES:
Sep 17, 2021

Togarashi Pork Ribs with Cucumber Herb Salad

Prep Time: 1 d 10 mins
Cook Time: 2 hrs 30 mins
These ribs are marinated in a mix of garlic and soy sauce before they’re broiled and then dusted with Shichimi togarashi.

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The chili powder seasoning mix adds a hint of spice and flavor to the baked pork ribs. I serve the ribs with a crisp cucumber herb salad for a contrast of fresh flavors. The juices from the ribs create a sauce for the salad. 

Togarashi Pork Ribs with Cucumber Herb Salad

Key Ingredients in This Recipe

  • Pork ribs  This recipe uses pork baby back ribs, also known as pork loin back ribs. They come from the part of the ribs of the pig connected to the backbone. They’re referred to as “baby back” because they’re shorter than spare ribs.
  • Soy sauce –  I use reduced sodium soy sauce so that I can control the amount of salt in the recipe, adding more if needed.
  • Mirin – Mirin is a type of rice wine used as a seasoning. It can be found at an Asian market or online. If you cannot locate it, then substitute with a dry white wine, such as Chardonnay.
  • Togarashi –  Shichimi togarashi is a Japanese seasoning mix typically made up of a blend of seven spices: ground red chili pepper, ground Japanese pepper, roasted orange peel, black sesame seeds, white sesame seeds, hemp seed and ground ginger. It adds spice as well as flavor to the sauce.
  • Cucumber – I use Persian cucumber in this recipe. They are thinner skinned than regular cucumbers and only about 6-inches long. They’re seedless so no need to remove the seeds. I thinly slice the cucumber and toss it with fresh herbs to contrast with the seasoning of the togarashi. 
Cucumber Herb Salad

How to Make Togarashi Baked Pork Ribs 

  1. Marinate the ribs. In a small bowl whisk together the soy sauce, vegetable oil, mirin  and garlic. Season the ribs all over with salt and pepper and rub with the marinade. Add the ribs to a platter, cover and refrigerate for at least 1 hour and up to overnight. 
  2. Let stand at room temperature. Remove the ribs from the refrigerator and let them come to room temperature for 30 minutes before cooking. This will ensure even cooking. 
  3. Bake the ribs. Heat oven to 325ºF. Add racks of ribs to a large baking sheet (or 2 if needed). Cover the baking sheets with aluminum foil and bake until the ribs are tender but not falling off the bone, about 2 hours. 
  4. Broil the ribs. Remove the ribs and set aside to cool. Heat the oven to broil on high. Cut into individual ribs and return the ribs to the baking sheet, turning to coat in any remaining sauce. Broil, turning occasionally, until charred in spots, about 5 minutes. 
  5. Add the togarashi. Remove the ribs from the oven and let sit for 5 minutes. Arrange the ribs on a platter and dust with the Shichimi togarashi. 
  6. Make the herb salad. Combine the cilantro, green onion, cucumber and shallots in a small bowl. 
  7. Serve. Pile the cucumber herb salad on top of the ribs and serve. 
Oven baked ribs recipe

Other Recipes to Try

If you enjoy this oven baked pork rib recipe, I recommend checking out some of these:

Togarashi Pork Ribs with Cucumber Herb Salad

baked pork ribs broiled and topped with sesame seeds and togarashi with cucumber green onion shallot and cilantro on a white platter
Print Pin
Prep Time 1 d 10 mins
Cook Time 2 hrs 30 mins
Serves 6

Ingredients:

For the ribs:

  • ¼ cup soy sauce
  • ¼ cup vegetable oil
  • 2 tablespoons mirin
  • 3 cloves garlic, minced
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 4 pounds pork baby back ribs, about 2 racks
  • 2 tablespoons Shichimi togarashi

For the cucumber herb salad:

  • 1 cup packed cilantro leaves
  • ¼ cup sliced green onions
  • 2 persian cucumbers, thinly sliced
  • 1 medium shallot, thinly sliced

Instructions:

For the ribs:

  • In a small bowl whisk together the soy sauce, vegetable oil, mirin and garlic. Season the ribs all over with salt and pepper and rub with the marinade. Add the ribs to a platter, cover and refrigerate for at least 1 hour and up to overnight.
  • Remove the ribs from the refrigerator and let them come to room temperature for 30 minutes before cooking.
  • Heat oven to 325ºF. Add racks of ribs to a large baking sheet (or 2 if needed). Cover the baking sheets with aluminum foil and bake until the ribs are tender but not falling off the bone, about 2 hours.
  • Remove the ribs and set aside to cool. Heat the oven to broil on high. Cut into individual ribs and return the ribs to the baking sheet, turning to coat in any remaining sauce on the baking sheet. Broil, turning occasionally, until charred in spots, about 5 minutes.
  • Remove the ribs from the oven and let sit for 5 minutes. Arrange the ribs on a platter and dust with the Shichimi togarashi.

For the herb salad:

  • Combine the cilantro, green onion, cucumber and shallots in a small bowl. Toss with the remaining cooking juices.
  • Serve the cucumber herb salad on top of the ribs.

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