The original recipe was for pork spareribs...I had chops. After tasting it (delicious!), I think it would compliment any pork, chicken or beef!
3 Tbsp mirin
¾ C dashi (seaweed soup stock)
2 Tbls citrus* zest
¾ C fresh citrus* juice
7 Tbls soy sauce
1 Tbls finely shredded ginger
¾ C dark brown sugar
4 lbs meat
* use any combination of grapefruit, lemon, lime, orange/tangerine, yuzu
Whisk together citrus-soy sauce in a medium bowl. You should have about 2 cups.
Arrange meat in a roasting pan or baking dish in a single layer. Pour 1¼ C citrus sauce over meat; cover with foil and bake 1½ hours.
In a sauce pan, combine remaining citrus sauce with ginger (use a microplaner to shred it finely) and brown sugar. Cook over medium heat, stirring often until sugar is dissolved. Remove from heat, set aside.
Remove foil from pan, pour off juices (discard). Pour brown sugar sauce over meat adn turn to coat. Bake an additional 30 minutes, uncovered, turning meats after 15 minutes. Remove from oven. Heat broiler - set rack about 7 inches from heating element. Broil meat about 3 minutes each side basting with pan juices.
Serve with lime wedges.