Sweet and Savory Stewed Spare Ribs with Umeboshi (Pickled Plum)
Umeboshi is a meat tenderizer. Put some umeboshi in with the meat when you make a stew.
Photographed by Keiko Baba
Calorie count is per serving
Ingredients (Serves 2)
- 6 pork spare ribs (approx. 500 g)
- 3 cloves garlic
- 3-4 umeboshi (pickled plums)
- 100 ml sake
- 200-300 ml water
- 1/2-1 tsp soy sauce
- 2-3 wakegi Welsh onion
Fill a pot with water and bring it to a boil, then boil the spare ribs for 1–2 min (to remove excess fat).
Cut the cloves of garlic in half along their lengths, and remove the cores at their bases.
In a pot, combine the spare ribs (first drained), the garlic, and the ingredients for [A], and heat over high heat (place the umeboshi on top). When it comes just to a simmer, reduce heat to medium-low and cover, then simmer for about 45 min.
Add soy sauce to season, then turn the spare ribs over and simmer for an additional 15 min.
Cut the wakegi diagonally and add them to briefly simmer, then serve.