Japanese sticky ribs and sweet potatoes

Japanese style sticky Pork spare Rib and sweet potatoes

Serves 4 people.
700kcal for one person

(Can be refrigerated 3 day or frozen 3 months after cooking)

Ingredients for the marinaide:
Soy sauce 1/4 cup
Orange marmalade 1/4 cup
Oyster sauce 2 tablespoon
Ketchup 2 table spoon
2 table spoons sake
2 table spoons brown sugar
Garlic grated 1/2 tablespoon
Ginger grated 1/2 tablespoon

8-12 pork spare ribs depending on size
1 teaspoon black pepper
1-2 large Japanese sweet potato

Mix the ingredients for the marinade and coat the ribs, cover with plastic and let marinaite for atleast 2 hours , but 24 hours is best. Be sure to observe proper food handling and keep in the fridge while it’s marinating.

Sweet potatoes
Cute into 1/2-1/4 inch rounds depending on your preference. If you desire you can cut the rounds into half moons to make them more bite sized. Next, Soak in water for 10 mins and then drain and pat dry.

Preheat oven to 350f or about 180c

1)On a baking sheet lined with foil place the ribs only. Reserve any of the glaze left in the bowl. Cook for 20 mins.

2)Next turn the ribs over and arrange the potatoes around the ribs. Using the leftover glaze brush the ribs and the top only of potatoes with the leftover glaze, bake for 10 mins.

3) When your timer goes off lower your temp by 10 degrees and flip the meat only one more time, bake for an additional 15-20 min until meat & potatoes are cooked through.

4) Plate and serve.

5) If making for the first time keep an eye on the meat to prevent over or undercooking. Enjoy!


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