Soki Soba

1. Prepare the pork ribs: Place the Bone-in pork spare ribs in a large pot and cover with ample cold water. Bring to a rolling boil over high heat, blanching for 5 minutes. Drain the Bone-in pork spare ribs and rinse thoroughly under cold running water to remove any scum and impurities. Set aside.

2. Simmer the pork: Return the rinsed Bone-in pork spare ribs to the clean pot. Add Water for simmering pork, Fresh ginger, and Scallion greens. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.

3. Season the pork: After 1 hour, add Awamori, Usukuchi soy sauce, Mirin, Granulated sugar, and Salt to the pot with the Bone-in pork spare ribs. Continue to simmer gently, covered, for another 1.5 to 2 hours, or until the Bone-in pork spare ribs are fork-tender and the meat is easily separated from the bone. Skim any excess fat from the surface. Remove the Fresh ginger and Scallion greens. Keep the stewed Bone-in pork spare ribs and their simmering liquid warm.