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Grilled pork ribs with umeboshi plum vinegar

These ribs are the ultimate drinking snack. The umeboshi plum vinegar adds both a salty and tart element to the pork.

You'll need

1.5 kg pork baby back ribs, halved 25 gm (5cm piece) ginger, thinly sliced 2 spring onions, coarsely chopped 250 ml sake 160 ml soy sauce 120 ml mirin 110 gm (½ cup) caster sugar 60 ml (¼ cup) umeboshi plum vinegar (see note)   Shiso salt ½ cup (firmly packed) baby shiso 30 gm (¼ cup) sea salt flakes


  • 01
  • Combine ribs, ginger and onion in a large saucepan over low-medium heat, add enough water to just cover and simmer until ribs are tender (2 hours). Remove ribs with a slotted spoon (discard liquid) and set aside to cool. When cool enough to handle, cut into single ribs.
  • 02
  • Bring sake, soy sauce, mirin, sugar and umeboshi plum vinegar to the simmer in a wide saucepan over medium heat. Add ribs, reduce heat to low and cook until ribs are very tender and sauce is thick (18-20 minutes).
  • 03
  • For shiso salt, preheat oven to 160C. Scatter shiso over an oven tray and dry in oven until crisp (6-8 minutes), then coarsely crush with sea salt using a mortar and pestle.
  • 04
  • Serve ribs hot scattered with shiso salt.

Note Umeboshi plum vinegar is the juice extracted when making umeboshi. It's available from Japanese grocers, select delicatessens, and Spiralfoods; if it's unavailable, substitute brown rice vinegar.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Umami-rich yamahai sake.

Featured in

Sep 2013

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