Famous Spare Ribs with Uni Elote and Uni Butter

Name: Famous Spare Ribs with Uni Elote and Uni Butter
Ingredients: Spare Ribs; 12 pounds Spare Ribs, cut in half lengthwise; 1/4 cup Garlic, chopped; 2 teaspoon Black Pepper, ground course; 1 1/2 cup Pineapple Juice; 1/4 cup Kikkoman Soy Sauce; 1/4 cup Worcestershire Sauce; 1/4 cup Kikkoman Teriyaki Marinade & Sauce; 4 leaves Bay Leaf; 3/4 cup Ketchup; 1 1/2 cup Sugar; Garlic, fried (as needed); Uni Butter; 1 pound Uni; 1 pound Butter; 6 tablespoon Yuzu Juice; Uni Elotes; 1 cup Corn Kernels; 1 tablespoon Uni Butter; 1 tablespoon Japanese Mayonnaise; 1/2 tablespoon Togarashi; 1 tablespoon Cotija Cheese, crumbled; Salt to taste; Micro Cilantro to taste; Garlic, fried to taste

Image for Famous Spare Ribs with Uni Elote and Uni Butter

kikkoman products used:

Soy Sauce Teriyaki Marinade and Sauce

ingredients

Spare Ribs
12 pounds Spare Ribs, cut in half lengthwise
1/4 cup Garlic, chopped
2 teaspoon Black Pepper, ground course
1 1/2 cup Pineapple Juice
1/4 cup Kikkoman Soy Sauce
1/4 cup Worcestershire Sauce
1/4 cup Kikkoman Teriyaki Marinade & Sauce
4 leaves Bay Leaf
3/4 cup Ketchup
1 1/2 cup Sugar
Garlic, fried (as needed)

Uni Butter
1 pound Uni
1 pound Butter
6 tablespoon Yuzu Juice

Uni Elotes
1 cup Corn Kernels
1 tablespoon Uni Butter
1 tablespoon Japanese Mayonnaise
1/2 tablespoon Togarashi
1 tablespoon Cotija Cheese, crumbled
Salt to taste
Micro Cilantro to taste
Garlic, fried to taste

directions

Spare Ribs:
Toss spare ribs in garlic and black pepper and place in large pot. Add Kikkoman Soy Sauce, Worcestershire sauce, Kikkoman Teriyaki Marinade & Sauce and bay leaves. Cook until tender and some liquid remains. Add ketchup, sugar, and pineapple juice to pot. Add water as needed to continue to cook without over reducing. Add house friend garlic to garnish.

Uni Butter:
Place all ingredients into food processer and pulse until smooth.

Uni Elotes:
In sauté pan, heat corn kernels, uni butter and Japanese mayonnaise and season with salt.

To Order:
Place corn on plate and garnish with cotija cheese, togarshi, micro cilantro and fried garlic.

Recipe by Harold Jurado, Ramenwell, San Francisco, CA

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