3 lbs Coleman St. Louis Ribs (1 rack), remove inner rib lining if possible
1.5 cup Soy Sauce
1.5 cup Water
1 cup Sake
1 cup Mirin
1 cup Brown Sugar
1 2 inch knob of Ginger, sliced in 1/4 in coins
4 cloves Garlic, crushed
6 Green Onions
1 small Onion (or half of large)
Soup
Cooking Oil
3 cloves Garlic, minced
3 Scallions, sliced (Dark Greens separated from White/Light Greens)
1 tsp grated Ginger
9 cups Water
3 Tbsp Dashi Powder
2 Tbsp Sake
2 Tbsp Mirin
3 Tbsp Miso Paste
Ramen Toppings Assembly
Cooked Ramen Noodles
Coleman Braised Pork Ribs (2-3 ribs)
Boiled Eggs
Roasted Corn
Green Onions
Miso Broth
Garnish
Togarashi
Toasted Sesame Seed
Chili Oil
INSTRUCTIONS
Prepare ribs by removing the inner lining and slicing into individual Ribs. In a Pan, in hot Oil, sear ribs, in batches. Set ribs aside. Reserve oil in a small bowl (save for Miso Broth).
In a pot, add seared ribs and the rest of the braise ingredients. Bring to a boil, then lower heat to medium low for a gentle simmer for 2 hours or until Pork is tender.
Over medium heat, add reserved pork oil (from searing the ribs), add white and light green parts of Scallion, Garlic, and Ginger. Saute for about a minute.
Add Water, Dashi Powder, Sake, Mirin. Bring to a boil, then drop to a gentle simmer. Using a fine mesh strainer, add the Miso Paste into the soup using the strainer to dissolve any clumps.
Add cooked Ramen Noodles to your bowl. Ladle in Miso Broth.
Add desired Toppings like Scallions, Boiled Eggs, and 2-3 Pork Ribs
Garnish with Togarashi, Toasted Sesame, and Chili Oil as desired.
Recipe created by content creator, Anna Marie Maliwat also known as busogsilog on Instagram. Visit instagram.com/busogsilog for the full recipe tutorial.
