Grilled pork ribs with umeboshi plum vinegar

Australian Gourmet Traveller Japanese recipe for grilled pork ribs with umeboshi plum vinegar.
Grilled pork ribs with umeboshi plum vinegar

Grilled pork ribs with umeboshi plum vinegar

Chris Court
2H 30M
2H 55M

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


Shiso salt



1.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.
2.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).
3.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.
4.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.

Drink Suggestion: Umami-rich yamahai sake. Drink suggestion by Max Allen


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