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Tea-Brined Pork Ribs with Honey-Togarashi Glaze inspired by O Ya
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Inspired by O Ya
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Tea-Brined Pork Ribs with Honey-Togarashi Glaze

Main Course Dairy-Free
This dish features pork ribs brined in tea and finished with a honey-togarashi glaze. The preparation method combines brining, steaming, and frying for a balance of tenderness and crispness. The Japanese-inspired spice blend and sweetness from the honey create a complex flavor profile.
Prep Time 30 mins
Cook Time 45 mins
Inactive Time 720 mins
Total Time 795 mins
Servings 4

Ingredients

  • 2 lbs St. Louis style pork ribs (Ask butcher to remove membrane)
  • 1/4 cup Hojicha tea leaves (Or strong black tea as substitute)
  • 1/4 cup Kosher salt
  • 2 tbsp Brown sugar
  • 1/4 cup Rice vinegar
  • 2 tbsp Fresh ginger (Finely grated)
  • 1/2 cup Potato starch
  • 1 tbsp Togarashi seasoning
  • 2 tbsp Local honey
  • 4 cups Neutral oil for frying (Rice bran or grapeseed oil)

Tools You'll Need

  • Large container for brining
  • Steamer basket and pot
  • Deep pot for frying or deep fryer
  • Kitchen thermometer
  • Slotted spoon or spider strainer
  • Paper towels
  • Large mixing bowl

Chef's Tip

Ensuring the brine is completely cooled before adding the ribs helps maintain food safety. The steaming step after brining is essential for achieving tender meat that can withstand the final frying process without becoming tough.

Instructions

  1. Make brine: Steep tea in 4 cups hot water for 5 minutes. Add salt and sugar, stir to dissolve. Cool completely.
  2. Prepare ribs: Cut into individual pieces. Submerge in brine for 12 hours or overnight.
  3. Steam ribs: Remove from brine, arrange in steamer. Steam 30 minutes until tender.
  4. Cool and coat: Pat ribs dry, dust thoroughly with potato starch.
  5. Heat oil: Bring to 375°F in heavy pot or deep fryer.
  6. Fry ribs: Cook in batches until golden brown and crispy, about 3-4 minutes each.
  7. Glaze: Toss hot ribs with mixed honey and togarashi. Serve immediately.

Plating

Stack ribs in loose pyramid, drizzle with extra honey-togarashi glaze. Garnish with additional togarashi and micro shiso if available.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes until warmed through. The ribs will lose some crispiness when stored and reheated.

About This Recipe

A Japanese fusion rib dish featuring hojicha tea brine and honey-togarashi glaze, inspired by O Ya. Steaming after brining ensures tender meat that maintains perfect texture when fried. The sweet-spicy glaze with Japanese seven spice creates a complex flavor profile that elevates this pork preparation.

How did it turn out?

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