Recipe of Pork Ribs Internal Temp When Done

Japanese-Style Braised Pork Ribs

The accepted finished temperature of pork is 145°f, however, this has not given the collagen inside your ribs time why should you cook your ribs past done?

Recipe Summary Japanese-Style Braised Pork Ribs

A simple, Japanese-style, braised baby back ribs recipe that's simply delicious.

Ingredients | Pork Ribs Internal Temp When Done

3 pounds baby back pork ribs

⅔ cup soy sauce

⅓ cup sake

3 tablespoons honey

2 tablespoons olive oil

4 cups water

2 cups uncooked white rice

3 medium (4-1/8" long)s green onions, thinly sliced

Directions

Remove the silvery skin from the back of the ribs by sliding the pointed end of a meat thermometer under the skin and pulling up. Pat the ribs dry with paper towels and cut into individual ribs.

Mix soy sauce, sake, and honey together in a small bowl and set aside.

Preheat the oven to 325 degrees F (165 degrees C).

Heat oil in a large Dutch oven over medium-high heat until hot. Sear the ribs in batches until browned and they have a nice crust, about 3 minutes per side. Remove ribs to a plate and set aside.

Drain Dutch oven of any excess oil. Carefully pour soy sauce mixture into the pot and scrape the bottom of the pan with a wooden spoon or spatula to release any stuck-on bits. Add ribs to the pot with the liquid and increase heat to medium-high. Bring to a boil. Cover tightly and remove from heat.

Bake in the preheated oven until ribs are tender and no longer pink, about 2 1/2 hours, flipping over halfway through cooking time.

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.

Serve ribs and sauce with white rice and sprinkle with green onions.

Info | Pork Ribs Internal Temp When Done

prep: 15 mins cook: 2 hrs 50 mins total: 3 hrs 5 mins Servings: 6 Yield: 6 servings

TAG : Japanese-Style Braised Pork Ribs

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