[Spare Ribs with Rice]

“Spare ribs” are popular at yakiniku and barbecues. It refers to the ribs of a pig and the lean meat around them. It is a bone-in meat with moderate fat content. It is also widely used not only for grilling but also as the main ingredient in stewed dishes.

The other day, I bought spare ribs that were half-price at the supermarket and froze them. I decided to make them into takikomi-gohan (mixed rice) to have some rice to beat this hot weather. The only ingredients are rice and spare ribs. The seasoning is a little less salty, which allows you to enjoy variations in taste.

Suggested toppings include soy sauce, salt, fresh spicy horseradish, finely chopped pickled takana, pickled plums, and onion koji. Spices such as five-spice powder and cumin powder can dramatically change the aroma and impression of the dish. Five-spice powder gives the dish a Chinese flavor, while cumin powder gives it a Middle Eastern flavor.

Pork is rich in protein and B vitamins, which are essential for a healthy body, and is said to relieve fatigue and boost immunity.

Rice cooked with spare ribs

Ingredients:
300 g spare ribs
A pinch of salt
A pinch of black pepper
3 cups rice
Water + seasonings* for a total of 3 cups of rice

*2 tablespoons soy sauce
*1 tablespoon oyster sauce
*2 tablespoons sake
*1/2 tbsp honey
*1 garlic clove, grated

Preparation:
1. Pierce spare ribs with a fork and rub salt and black pepper.
2. Marinate the spare ribs for 10 to 30 minutes in the refrigerator.
3. Heat oil in a frying pan and brown the meat in step 2.
4. combine the marinade and water to make a total of 3 cups, then add the rice, spare ribs, and water to a rice cooker and cook normally.
5. When cooked, mix well and serve.

Hakusan Porcelain's Hirachawan
https://www.shokunin.com/en/hakusan/hirachawan.html

References
https://www.nipponham.co.jp/recipes/meat/knowhow/pork/01.html
https://kuradashi.jp/blogs/kuradashi-magazine/254
https://macaro-ni.jp/51149 (Reference recipe)