Japanese Style Pork Ribs

You talk about umami whenever you talk Asian pork ribs.
1-1/4 lb boneless pork country ribs

Marinade:
1/4 cup soy sauce
1/4 cup rice vinegar

3 cloves garlic, minced
1-inch fresh ginger, peeled and minced
1/4 tsp crushed red pepper flakes
1 Tbsp sesame oil
2 Tbsp canola oil
palmful kizami nori roasted seaweed, crushed

Mix together the marinade ingredients in a medium flat casserole.

Lay the pork ribs in the marinade and turn several times. Marinate for about 1-2 hours, if possible, or overnight in the refrigerator.

When ready to cook, heat a grill to high and return the meat to room temperature. Grill the pork, cooking both sides, until the internal temperature reaches 145F for medium, or to your taste. Allow pork to rest for about 5 minutes on a plate, tented with aluminum foil.

Slice pork steeply on a bias and serve over fried rice.

Serves 4.