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Japanese Kurobuta Ribs

post #1 of 12
5/28/10 at 1:54pm
Thread Starter 
My butcher knows I love the good stuff -- and he had something special for me today, "the best ribs of my life" (and most expensive).. Japanese Kurobuta black berkshire pork ribs, anyone have any experience or recommendations on how to prepare them?

What's everyone's favorite rib sauce?
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post #2 of 12
5/28/10 at 1:56pm
I hope you can afford these ribs with the pending economic doom.
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post #3 of 12
5/28/10 at 2:00pm
Quote:
Originally Posted by Cavalier View Post
"the best ribs of my life" (and most expensive).. Japanese Kurobuta black berkshire pork ribs,

What's everyone's favorite rib sauce?

Doesn't having sauces defeat the purpose of eating such fancy pork?

Kinda like putting A-1 on Kobe steak
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post #4 of 12
5/28/10 at 2:02pm
Thread Starter 
Quote:
Originally Posted by Bhowie View Post
I hope you can afford these ribs with the pending economic doom.

I got out at the market's peak and am waiting to start a leveraged short so I'll be eating Kobe for breakfest pretty soon and feeding wagyu to my yorkie
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post #5 of 12
5/28/10 at 2:04pm
Thread Starter 
Quote:
Originally Posted by lee_44106 View Post
Doesn't having sauces defeat the purpose of eating such fancy pork?

Kinda like putting A-1 on Kobe steak

I don't necesarily want bbq (at all), any suggestions? I might prepare part of a slab without any though
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post #6 of 12
5/28/10 at 2:11pm
Most of the time its eaten slow cooked in a sauce. Here are 70+ Japanese recipies for ideas http://translate.google.com/translat...D2&sl=ja&tl=en
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post #7 of 12
5/28/10 at 2:21pm
Quote:
Originally Posted by lee_44106 View Post
Doesn't having sauces defeat the purpose of eating such fancy pork?

Kinda like putting A-1 on Kobe steak

So should somebody not put salt or pepper on it either?

I don't understand this concept that some how a sauce would ruin an expensive piece of meat. It's not like one taste complete covers up the other, the tastes are intended to compliment each other.
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post #8 of 12
5/28/10 at 3:32pm
depends on the kind of rib ... if they are "country-style" ribs, they're great in a braise. if they're spareribs, then you need some kind of slow cooking. For odoreater: there are flavors that enhance meat and there are flavors that disguise meat. if you're spending (just guessing) $20+ for raw ribs, you don't want someone complimenting you on your barbecue sauce, which would taste just as good on the $5.99 meat.
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post #9 of 12
5/28/10 at 3:36pm
Quote:
Originally Posted by foodguy View Post
For odoreater: there are flavors that enhance meat and there are flavors that disguise meat. if you're spending (just guessing) $20+ for raw ribs, you don't want someone complimenting you on your barbecue sauce, which would taste just as good on the $5.99 meat.

Yes, and sometimes $5.99 meat tastes good with a particular sauce, and $20+ meat tastes even better with the same sauce. Depends on the meat, depends on the sauce. There is no hard and fast rule that expensive meat should never have any kind of sauce.

I think people make these "don't ruin expensive meat with sauce" lines to make themselves sound sophisticated and knowledgeable. In reality, it's stupid.
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post #10 of 12
5/28/10 at 3:43pm
Quote:
Originally Posted by lee_44106 View Post
Doesn't having sauces defeat the purpose of eating such fancy pork?

Kinda like putting A-1 on Kobe steak

I'm having trouble thinking of a Japanese preparation of kurobuta that isn't heavy on seasonings or sauce. Even kurobuta chashu (to the extent you can call that Japanese) is typically going to be served as the accompaniment to ramen.
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post #11 of 12
5/28/10 at 3:57pm
Quote:
Originally Posted by odoreater View Post
I think people make these "don't ruin expensive meat with sauce" lines to make themselves sound sophisticated and knowledgeable. In reality, it's stupid.

I would bet that tonkatsu is one of the most common uses of kurobuta in Japan. I wouldn't think of eating well-prepared kurobuta hirekatsu, with the nice thick crust that seems not to exist outside Japan, without a nice dousing of tonkatsu sauce and freshly ground sesame seeds. What makes that dish awesome is not really the flavor of the pork, but the incredible juiciness and tenderness that can be achieved with a good cut of kurobuta. Sauce won't affect the texture of the dish at all, and it would be incomplete without the sauce. Even Bulldog brand sauce.
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post #12 of 12
5/28/10 at 8:57pm
put ketchup on teh ribs!

Heinz. only teh best!
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