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baked pork ribs broiled and topped with sesame seeds and togarashi with cucumber green onion shallot and cilantro on a white platter
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Togarashi Pork Ribs with Cucumber Herb Salad

These ribs are marinated in a mix of garlic and soy sauce before they’re broiled and then dusted with Shichimi togarashi.
Course Appetizer, Main Course
Cuisine Asian, Japanese
Keyword cilantro, cucumber, cucumber salad, herbs, pork, pork ribs, ribs, togarashi
Prep Time 1 day 10 minutes
Cook Time 2 hours 30 minutes
Servings 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 (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.
  • 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.