Soy and Beer Marinated Ribs with Kabocha Mash

Published in Recipes

Ribs. Fuck Yeah. I wanted to incorporate the beer kindly provided by Asahi for Loving Day into as many of the dishes as possible, like braising the bunnies in the Asahi Kuronama. In this preparation, the marinade is made with Asahi Select and used to steam the ribs, adding flavor and awesomeness.


Soy Sauce
Asahi Select
Sesame Oil
Ginger, sliced
Garlic, sliced
Rice Vinegar
Brown Sugar
Kabocha (Japanese squash)


For Ribs

Combine soy sauce, beer, mirin, sesame oil, ginger, garlic and the white part of the scallions. Marinate the ribs for 2-3 hours. Heat the oven to 450. Put a rack in a roasting pan. Add the marinade to the bottom of the pan. Put the ribs on the rack and cover with aluminum foil. Steam the ribs for one and a half. hours.
While the ribs are steaming, make the glaze. Combine the rice vinegar, brown sugar, honey, mustard, salt and pepper in a saucepan. Bring to boil.
After and hour and a half, remove the foil and baste the ribs with the glaze. Turn the oven to broil, and put the ribs back in, uncovered. When the glaze starts to boil, remove and baste the ribs again. Put them back under the broiler.
Let the ribs rest before you slice. Microplane the orange over the ribs and garnish with some finely chopped parsley.

For the Mash

While the ribs are steaming, cut the Kabocha in half. In a roasting pan, put the squash, cut side down. Add a half cup of water to the pan. Lift up the squash so water gets under the squash cavity. Roast in the 450 oven until soft, about 40 minutes. Scoop out the pulp into a bowl, add butter and use an immersion blender to blend. Season with salt and pepper.

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