This recipe involves 3 hours marinating, so you can begin this recipe a day ahead: marinate and initial cook.
15 minutes
2 hours (3 hours marinating)


2 packets Freedom Farms pork spare ribs

for the yakiniku sauce/marinade:

200 millilitre stamari or light soy sauce


tablespoons Big Dal's honey

1 tablespoon mirin or sake

30 grams Caster Sugar

1teaspoonOlive Oil

1/4applepeeled and grated

1/4onion,peeled and grated

2Garlic Clovesgrated



tablespoonsOlivado Sesame Oil


tablespoonstoasted white sesame seeds

to serve:

Shichimi Togorashi(Japanese 7 Spice)

Lemon wedges


In a bowl, mix all the sauce ingredients well. Separate marinate/sauce into 2 bowls (half for marinating and braising the ribs and other half for dipping when eating)

Place ribs in a roasting tray with half of the Yakiniku sauce and leave to marinate in the fridge for 3 hours, turning ribs every hour

Preheat oven to 150C

Remove ribs from the fridge and add 1⁄2 cup of water to the tray

Cover with foil and bake for 1 1⁄2 hours, turning once. Once braised, remove the ribs from oven and uncover, placing them on a wire rack, allowing the ribs to cool and come to room temperature

Transfer the ribs to refrigerator for 2-3 hours to become firm. Reserve the cooking liquid

When ready to cook for eating, preheat oven to 180C or a BBQ grill or chargrill to medium

With a sharp knife, cut ribs down one side of the bone. Place ribs on the grill and cook for 4-5 minutes on each side (brushing them with the reserved cooking liquid as they cook) or until caramelised and slightly charred. If using the oven, place ribs in a roasting dish with a little oil and roast until caramelised, about 10-15 minutes

Transfer to a platter and serve with the dipping sauce and Togarashi powder