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Robata grilled pork ribs with honey, soy and ginger
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Robata, or robatayaki, is a Japanese cooking method where food is cooked over hot coals. In this mouth-watering barbecue recipe Scott Hallsworth serves up smoky grilled baby back ribs with a honey, soy and ginger glaze, using a spray bottle to baste the ribs throughout the cooking process to keep the meat succulent. A perfect sharing dish for a party or barbecue, this is best eaten by hand with any leftover sauce on the side for dipping.
First published in 2015
Ingredients
Metric
Imperial
- baby back ribs, (rack)
- 1.5l dashi
- 100g of dark brown sugar
- 200ml of sake
- 1 sheet of kombu, 10cm in length
- oil
Soy sauce spray
- 200ml of dark soy sauce
- 150ml of mirin
Honey-soy-ginger sauce
- 130g of honey, melted
- 55g of rice vinegar
- 45g of lemon juice
- 20g of pickled ginger, finely chopped
- 6g of garlic purée
- 40g of dark soy sauce, (dark)
- 15ml of water
To serve
- green chillies, (mild) thinly sliced
- sesame seeds
- lemon, cut into wedges
SAVE RECIPE
Equipment
- Barbecue
- Cooking thermometer
Method
1
To begin, add the dashi, sugar, sake and kombu to a large saucepan and heat gently until it reaches 80°C. Add the ribs and cook for 40 minutes, taking care to maintain a constant temperature throughout. Remove the pan from the heat and leave the ribs to cool in the cooking liquor
- 1.5l dashi
- 100g of dark brown sugar
- 200ml of sake
- 1 sheet of kombu, 10cm in length
- baby back ribs, (rack)
2
Preheat a barbecue
3
Mix the soy sauce and mirin together in a spray bottle and set to one side. Remove the ribs from the cooking liquor and pat dry with kitchen paper. Rub with a little oil, then place on the barbecue and cook until well glazed, spraying the ribs regularly during cooking to ensure an even glaze
- 150ml of mirin
- 200ml of dark soy sauce
4
For the honey-ginger sauce, whisk together all of the sauce ingredients until thoroughly combined. Pour into a serving dish and set aside until required
- 130g of honey, melted
- 55g of rice vinegar
- 45g of lemon juice
- 20g of pickled ginger, finely chopped
- 6g of garlic purée
- 40g of dark soy sauce, (dark)
- 15ml of water
5
Remove the pork from the barbecue and slice into individual rib pieces. Garnish with the sliced chilli, sesame seeds and lemon wedges and drizzle over a little of the sauce, serving the rest on the side
- green chillies, (mild) thinly sliced
- sesame seeds
- lemon, wedges
First published in 2015
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