Vermicular | Vinegar Braised Spare Rib

Vinegar Braised Spare Rib

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
70 min
Cooking Steps

[LOW] 50 min + 15 min


1 ½ lb spare ribs
1 ½ teaspoons kosher salt

1 small onion, thinly sliced
¼ cabbage, finely shredded
4 tablespoons white wine
1 tablespoon white wine vinegar
½ teaspoon kosher salt

4 slices bacon, cut into 3” pieces
4 baby potatoes, skin-on
1 bay leaf
Coarse ground black pepper

3–4 sausages
1 tablespoon vegetable oil

  1. Rub spare ribs with salt and rest for 15 minutes. Wipe off excess moisture with paper towels.

  2. In a medium bowl, add onions, cabbage, white wine, white wine vinegar, salt, and mix. Set aside.

  3. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread oil evenly and sear spare ribs for 1 minute each side or until golden brown on all sides.

  4. Add the mixture from Step 2, bacon, potatoes and bay leaf on top of the spare ribs. Sprinkle coarse ground black pepper, cover and braise over [LOW] heat for 50 minutes.

  5. Add sausages, cover, and simmer over [LOW] heat for another 15 minutes. Turn off heat and sprinkle black pepper.

  • Substituting the 4 tablespoons of white wine and 1 tablespoon of white wine vinegar with 3 tablespoons of sake and 2 tablespoons of rice vinegar can yield equally delicious results.

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Musui–Kamado with the Vermicular Cookbook.

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