Chefs' Recipes

Spareribs yasai suzuke

Australian Gourmet Traveller and Toko restaurant's Japanese entree recipe for spareribs yasai suzuke
Spareribs yasai suzuke

Spareribs yasai suzuke

Teny Aghamalian
4
15M
1H 40M
1H 55M

“The spareribs at Sydney’s Toko are superb. Would you ask chef Alun Evans for the recipe?”

Willow Wren Alexander, Brisbane, Qld

Request a recipe

To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

You will need to start this recipe the day before.

Ingredients

Star anise and honey soy sauce
Konbu pickles

Method

Main

1.For konbu pickles, combine all ingredients except vegetables, and ¼ cup sea salt in a saucepan over medium heat and bring to the boil. Cool. Add vegetables and refrigerate overnight.
2.Combine ribs and 1 tbsp salt in a bowl, cover and refrigerate overnight. Remove, rinse, drain and pat dry with absorbent paper.
3.Preheat oven to 160C. Place ribs in a large roasting pan with oil, ginger, garlic, bay leaves and cloves. Roast for 1½ hours or until tender. Remove from oven and cool ribs in oil. Remove ribs, drain well, discarding oil, and pat dry with absorbent paper to absorb oil.
4.For star anise and honey soy sauce, combine all ingredients. Makes 3 cups. Combine ribs and sauce and marinate for 2-3 hours. Remove half the ribs from sauce and transfer to a frying pan over medium heat, add ½ cup sauce and cook for 5 minutes, turning frequently, or until sauce caramelises and ribs are warmed through. Repeat with remaining ribs. Serve immediately with konbu pickles to the side.

Note Ask your butcher to cut spareribs in half crossways for you.

Notes

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