【Ingredients】 ● Pork spare ribs: 1300g ● Grated ginger: 1 tablespoon ● Grated garlic: 1 tablespoon ● Sake: 3 tablespoons ● Marin: 3 tablespoons ● Soy sauce: 3 tablespoons ● Salted rice malt: 6 tablespoons ● Honey: 4 tablespoons ------------------------------------------------------- Spare ribs cost about 1,800 yen for 1.2 kg. It's so delicious that it rivals the Wagyu beef steak you get at a high-end restaurant. The power of alted rice malt brings out the flavor of the meat, giving it a crisp texture similar to tender skirt steak. The more you bite into it, the more addictive it becomes 😆 Just pickle it, freeze it, and then bake it when you want to eat it! Please try making this meat dish that everyone from children to adults will love. I think it will definitely be a scramble at the end.
Hi everyone, today I'm going to show you how to make Salt-grilled Pork Spare Ribs, which is easy to make just by marinating and grilling.
Let's get started.
For Salt-grilled Pork, it's better to use a liquid one.
Liquid Salt-grilled Pork is easier to cook, and if you use a grain one, it will burn when you grill it, so it's hard to remove the sauce after marinating.
But if you use a liquid one, you don't need to do that, so I'm going to use liquid Salt-grilled Pork this time.
First, prepare the spare ribs.
First, make a hole with a fork.
Just stab it in.
It's getting cooler outside, and I think it's going to be the camping season, so it's a good idea to prepare this at home and grill it at camp.
The total weight is about 1,200 grams, but it's about 1,000 grams because of the weight of the bones.
I think that's about the amount you can eat, but it's really a lot.
I was thinking about using a barbecue sauce this time, but I've been into Salt-grilled Pork lately.
I wanted to use the softness and sweetness of Salt-grilled Pork, so I chose this one.
After making a hole with a fork in all the meat, you don't have to do this, but it makes it easier to eat.
I'm going to make a cut in the bone part with a knife.
The skin is connected here, and when you grill it, it comes off easily.
It's a hassle, but if you make a cut with a knife, it will be easier to eat.
If there is a lump of blood on the meat, wipe it off.
Then put all the meat in a ziplock bag.
I'm going to season it here.
First, grate the ginger, but you can also use a tube.
I have a lot of ginger this time, so I'm going to add a tablespoon of ginger.
Especially since it's pork, it may smell a little, so it's better to add a little more ginger and garlic to get rid of the smell.
Next, add 1 tablespoon of garlic, which is the same amount as ginger.
Add 3 tablespoons of sake.
Add 3 tablespoons of mirin.
Add 3 tablespoons of soy sauce.
It's a little less than the amount of meat, but that's enough.
Salt and pepper will add sweetness and saltiness.
Add a little more salt and pepper.
Add 6 tablespoons of salt and pepper.
The salt and pepper should spread throughout the meat.
Add 6 tablespoons of salt and pepper.
I want you to use honey this time.
If you are not good at honey, you can use origo sugar or mizuame, but liquid honey is better than sugar.
Honey also softens the meat.
Add 4 tablespoons of honey.
You can add 3 tablespoons of honey, but I like the sweet taste.
Add 4 tablespoons of honey.
This is enough.
Close the lid of the zip lock and rub it well.
The garlic and ginger are probably in a lump.
After mixing well, remove the air from the bag and seal it.
If you seal the bag tightly, the meat will soak up the liquid.
Leave it in the refrigerator for at least 1 hour.
You can leave it in the refrigerator for a day.
If you take it to a camping, leave it in the refrigerator the day before.
I want to return it to room temperature before baking, so leave it in the refrigerator for about 30 minutes.
Leave it in the refrigerator for at least 1 hour.
I left it in the refrigerator for a day.
I left it in the refrigerator an hour ago, so it's back to room temperature.
It's soaked up the liquid.
I'm going to bake this in the oven.
I preheated the oven to 200 degrees, so I'm going to bake it for about 20 minutes.
If you don't have an oven toaster, you can use a fish grill.
If the meat is about to burn, cover it with aluminum foil to prevent it from burning.
Take it out one by one.
This is spare rib.
It smells really good.
If there is excess liquid, remove it with kitchen paper.
If there is too much liquid, remove it and arrange it again.
Turn it over anyway, so you don't have to worry about the bones on top.
If you soak up a lot of liquid, you can freeze it.
It's okay to freeze it and thaw it before baking.
If there is a lot of liquid, freeze it and eat it later.
The meat shrinks a lot, so even if you pack it tightly, it will shrink and cook around it.
If you buy an oven grill, you may have a net attached to it.
If you have a net, put it on top of it to remove excess oil.
This also has a groove around it, so it falls on it, but it produces a lot of oil.
If you have a net like that, you can remove the excess oil by using it.
Bake it in the oven for 20 minutes.
Turn it over after about 10 minutes.
If you think it's going to burn, cover it with aluminum foil to prevent it from burning.
Then bake it.
After baking for about 20 minutes, I baked it for another 10 minutes to make it browned.
Salt-grilled spare ribs are ready.
Let's eat.
Let's eat!
Itadakimasu!
Cheers!
Itadakimasu!
Oh!
How is it?
It's delicious, isn't it?
Itadakimasu!
It's a different kind of deliciousness from the spare ribs Ko-chan made for me before.
The meat is so sweet that I don't know if it's umami or amami.
The more you chew, the juicier and tastier it is.
My favorite part of spare ribs is that it's soft, but the texture is still there.
Do you understand?
That's it.
It's not hard at all, it's soft, but it's meaty.
It's crispy.
It's similar to thick beef tongue.
It's soft, but it's still meaty.
The sweetness of salt-grilled spare ribs and pork is the base, so you can add black pepper to your liking.
I think this is enough for me.
I thought it was a big piece of meat, but it was oily, so I thought it was harder.
I thought I was eating it, but it was not red, it was oily.
Can I eat the part that's not oily?
It's totally different.
I want to eat this.
It's so soft.
Salt-grilled spare ribs are soft, but red meat is soft.
What's good about this is that you can store it in the freezer and eat it as much as you want.
It's good to be able to store it in the freezer.
It's also easy to eat.
This small part is almost red, so it's really soft.
I just poured it in, but it's the best.
I think it goes well with beer and highball.
It's not that difficult to make, so you can definitely sell it at a fish market.
It's just a matter of time.
Itadakimasu.
Yum.
Today, Ko-chan made a salt-grilled spare rib that can be made very easily just by marinating and grilling.
By the power of marinating and grilling, the umami of the meat and the softness stand out.
It's not a very strong taste, but the more you chew, the more delicious it is.
It's a recipe like that, so it's great to be able to store it in the freezer and eat it whenever you want.
What I found out after eating it is that the red part is the part where the salt is softened, so it's better to buy the part with a lot of fat rather than the part with a lot of red meat when buying meat.
I think you can feel the power of this.
That's right, but if you buy a lot of it, you can enjoy the red part more.
On the contrary, I have a friend who likes fatty meat.
That's my grandma.
I'm sure some of you will like it if you take it to a barbecue.
Please enjoy it in various ways.
It's really delicious.
Please try it.
And above all, it's easy.
That's all.
GOCHISOUSAMA DESHITA
Thank you for watching until the end.
See you!
Bye bye!
