A sticky situation: These tender pork ribs are glazed to glossy perfection

Name: A sticky situation: These tender pork ribs are glazed to glossy perfection
Cook time: 1 h
Yield: 4
Cuisine: Japanese
Ingredients: 1kg pork spare ribs, cut into individual ribs; 120g (½ cup) tonkatsu sauce; 60ml (¼ cup) mirin; 60ml (¼ cup) liquid from a jar of pickled ginger; 2 garlic cloves, crushed; 270g green tea noodles; 280g (about 2 cups) shredded green cabbage; baby Asian salad mix, to serve; pickled ginger, to serve; , to serve

Get hands-on with these ribs, coated in a glossy sweet-savoury glaze and served with green tea noodles.

Jessica Brook

September 10, 2025

Sticky tonkatsu braised pork ribs are served with green tea noodles and shredded cabbage. James Moffatt

easyTime:30 mins - 1 hourServes:4

Pork ribs are baked in a complex and aromatic liquid that transforms into a glossy, sticky glaze. They’re served alongside a tangle of earthy green tea noodles, cabbage, and baby salad leaves to cut through the richness.

Ingredients

1kg pork spare ribs, cut into individual ribs
120g (½ cup) tonkatsu sauce
60ml (¼ cup) mirin
60ml (¼ cup) liquid from a jar of pickled ginger
2 garlic cloves, crushed
270g green tea noodles
280g (about 2 cups) shredded green cabbage
baby Asian salad mix, to serve
pickled ginger, to serve
shichimi togarashi, to serve

Method

Step 1
Preheat the oven to 200C fan-forced (220C conventional) and line a large baking dish with foil.
Step 2
Combine the tonkatsu, mirin, ginger liquid and garlic in a small bowl. Add the pork to the baking dish and pour over the marinade and 1 cup of water. Toss the ribs to coat in the marinade, then cover the baking dish tightly with foil.
Step 3
Roast for 20 minutes, turning halfway through. Remove the foil, and roast for another 10 minutes, or until the ribs are tender and the marinade is caramelised and sticky.
Step 4
Meanwhile, cook the noodles in boiling water for 3 minutes or until tender. Drain and refresh in cold water.
Step 5
Place the shredded cabbage in a bowl and toss with a little of the marinade from the baking tray. Serve the pork ribs with the noodles, cabbage, Asian salad mix, pickled ginger, a drizzle of the braising liquid, and a sprinkle of shichimi togarashi.