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. 

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 (170ºC). 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. 

Other Recipes to Try

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

• Baked Sticky Honey Harissa Pork Ribs
• Fried Ribs with Chipotle Peach BBQ Sauce
• Texas-Style Beef Short Ribs Chili