Japanese-Style Braised Pork Ribs

Ingredients

• pound sbaby back pork ribs
• 2/3 cup soy sauce
• 1/3 cup sake
• tablespoon shoney
• tablespoon solive oil
• cup swater
• cup suncooked white rice
• medium green onions, thinly slice d

Instructions

1. Remove silverskin from back of ribs by sliding the pointed end of a meat thermometer under skin and pulling up. Pat ribs dry with paper towels and cut into individual ribs.
2. Mix soy sauce, sake, and honey together in a small bowl and set aside.
3. Preheat the oven to 325 degrees F (165 degrees C).
4. Heat oil in a large Dutch oven over medium high heat until hot. Sear ribs in batches until browned and they have a nice crust, about 3 minutes per side. Remove ribs to a plate.
5. Drain Dutch oven of any excess oil. Carefully pour soy sauce mixture into the pot and scrape bottom of the pan with a wooden spoon or spatula to release any stuck on bits. Add ribs to the pot with liquid and increase heat to medium high. Bring to a boil. Cover tightly and remove from heat.
6. Bake in the preheated oven until ribs are tender and no longer pink, about 2 1/2 hours, flipping over halfway through cooking time.
7. Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
8. Serve ribs and sauce with white rice and sprinkle with green onions.