1.5 kg pork rib sheets, divided in half
2 spring onions, sliced thinly on a bias
25g root ginger, peeled and grated
2½ cups Barker’s Professional Japanese Teriyaki Marinade
60 ml umeboshi plum vinegar
6 plums, pitted and diced
In a large saucepan, combine the ribs, ginger and spring onion, adding enough water to just cover. Simmer until the ribs are tender.
Remove from the heat, discard the liquid and set aside to cool.
Cut into single ribs.
In a wide saucepan, bring to a simmer the Barker’s Professional Japanese Teriyaki Marinade and umeboshi plum vinegar.
Add the ribs, reduce the heat to low and cook for about 20 minutes, until the ribs are very tender and the sauce is thick.
Fold in the diced plum and cook for a further 3 to 4 minutes.
Serve the ribs coated with shiso (green perilla) salt.