Feeds: 2 for appetizer or 1 for meal, doubles easily
Prep time: 15 minutes
Cook time: less than 3 hours

1 side Baby back Ribs
2 lt. Chicken Stock
1 ea. large onion, peeled, chopped into large dice
2 stalks celery, chopped into large dice, leaves removed
4 ea medium carrots, peeled, chopped into large dice
1 tbsp. black peppercorns
2 ea. bay leaves
1 cup red wine

Sake Soy Glaze
5 tbsp. Water
4 tbsp. sugar
3 tbsp. soy sauce
2 tbsp. apple cider vinegar
1 tbsp. Sake rice wine

• Preheat the oven to 350F
• In a large roasting pan place the chicken stock, onions, celery, carrots, peppercorns, bay leaves, and red wine, then place the ribs on top
• Cover with aluminum foil and braise in oven until fork tender, but not falling apart, about 2.5 hours
• Remove from the oven and cool
• In a small pot combine all Sake Soy glaze ingredients and bring to a simmer
• Cut ribs into single bones and place the ribs in the glaze
• Reduce the sauce until it reaches a syrupy consistency
• Pile the ribs on a plate and serve!