Robata grilled pork ribs with honey, soy and ginger

  • Main
  • medium
  • Serves 2
  • 1 hour 30 minutes


Share recipe




  • 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

Honey-soy-ginger sauce

To serve

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)
Preheat a barbecue
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
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
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
Share recipe