For the ribs:
- 2 whole racks small pork ribs
For the marinade:
- 6 ounces soy sauce
- 6 ounces rice vinegar
- 6 ounces honey
- ¼ cup garlic cloves, chopped
- ¼ cup ginger, chopped
- 4 jalapeno peppers, chopped
For the sauce:
- 6 ounces sake
- Marinade (from above)
- ½ bunch cilantro, chopped
- ½ bunch mint, chopped
- 6 tablespoons unsalted butter
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (2 servings)
995 calories; 53 grams fat; 27 grams saturated fat; 1 gram trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 89 grams carbohydrates; 2 grams dietary fiber; 71 grams sugars; 21 grams protein; 152 milligrams cholesterol; 4755 milligrams sodium
Two to four servings
- Make the marinade by mixing the ingredients together in a flat deep pan. Add the pork ribs, cover, and refrigerate at least two hours or overnight.
- Prepare the sauce by combining the sake, marinade drained from the ribs, cilantro and mint in a saucepan. Bring the liquid to a boil, then reduce by two-thirds over medium heat. Whisk in the butter, then strain the sauce.
- Preheat the oven to 350 degrees.
- Roast the ribs in a flat pan for one hour and 15 minutes, until tender and cooked through. The ribs may be finished over a charcoal grill or heated in a wok with a little peanut oil and a sprinkling of sugar. Toss the ribs with the sauce in the wok, or serve on a platter with the sauce on top. Garnish with thinly sliced scallions.