Gather your ingredients. Missing from this photo is the OJ, chili garlic sauce and brown sugar.
Give the garlic and ginger a rough chop.
Mix all the ingredients (except the ribs and Togarashi) together.
Preheat oven to 450F
Clean the excess fat off of the ribs. Make sure your using a sharp knife, it makes a difference.
If your ribs are still whole, cut off the bottom section just under the rib bones. Your knife should cut through the cartilage easily. After its removed, cut it into smaller portion sizes.
Cut the ribs into individual fingers.
Layout the ribs on a baking sheet and sprinkle with the the Togarashi. Place them in the oven(450F) on the top rack.
After about 15 minutes the ribs should be looking pretty good already. Remove them from the oven and let them cool slightly.
Turn oven down to 225F
Place the ribs into a shallow pan and add the sauce.
Tightly seal the pan with plastic wrap and then tin foil.
Back in the oven(225F). I didn't have tin foil so I used a baking sheet to cover the pan.
Here they are after 4 hours. Let them cool a bit with the plastic wrap on them. They really soak up the flavor this way.
Time to dish these bad boys out. Store leftover ribs in the sauce. You can also keep the sauce for future use. Should last about 2 weeks in the fridge or months in the freezer
Rib fingers and sushi rice. Yes please!