Soyaki-Asian Country Pork Ribs

Boneless Pork Ribs were on a great sale, so I bought them, and then concerned myself with how to prepare them. These are also known as "Country Style Ribs" - whether boned or boneless - I just happened to take advantage of the boneless rib sale. I ran across a recipe for "Asian Style Country Ribs" and went to Trader Joe's to get the suggested ingredients - but while perusing the aisles, I came across a marianade that covered nearly all the bases of the "raw" ingredients - SOYAKI SAUCE - so I bought that, and incorporated it into the name of this week's recipe. Do not fear - if you don't have a TJ's in your neighborhood, I've jotted down the ingredients that you'll need to create your own "Soyaki Sauce."

Ingredients (Oh so SIMPLE):

4 - 5 lbs boneless pork ribs

1 - 21 ounce jar Trader Joe's Soyaki Sauce

Or - alternatively (but I didn't try it this way)

1/4 cup lightly packed brown sugar
1 cup soy sauce

1/4 cup sesame oil

2 tablespoons olive oil

2 tablespoons rice vinegar

2 tablespoons lime juice

2 tablespoons minced garlic

2 tablespoons minced fresh ginger

1 teaspoon Sriacha hot pepper sauce
(now see, doesn't it seem simpler to just go to Trader Joe's and buy the Soyaki Sauce?)

Rinse and dry the pork ribs - put in a big Ziploc Bag - with a tight seal! Pour in about 1/4 of the Soyaki Sauce - just enough to cover the ribs with a thin layer. If you're using the "do-it-yourself-sauce" - the portion necessary to coat the ribs. Zip up the bag, and marianade overnight in the fridge - turning every few hours (except when you're sleeping) - to achieve an even coating.

Next day (about 9 hours before you want to serve dinner), in your favorite dutch oven - sautee two small onions and 4 -5 chopped garlic cloves in a bit of olive oil. Layer the marianated pork ribs on top of the onions and garlic base - cover - and place in a preheated 275 degree oven, for 4 hours. (I used this method to cook the ribs, get the fat out, and drain it before adding in the sauce base to finish it off.)

Remove from oven, un-lid, and let cool for a bit (until the earlier of a: you can either handle the ribs to remove any excess fat chunks or b: you can't resist tasting the pork rib -

I'm guessing you'll burn your fingers a bit because you can't resist tasting the delicious pork!). I tried to be very gentle with the ribs because I didn't want to "shread" the meat, but rather wanted chunks of pork ribs - smotherer in the yummy Soyaki sauce. Drain the fat and the onions/garlic from your dutch oven.

Put the trimmed pork ribs back in the dutch oven and pour the rest of the Soyaki (or the balance of your homemade marianade)
over the ribs - put the lid back on, and return to the 275 degree oven for another 3 to 4 hours.