Japanese Baby Back Ribs, Soy Onigiri and Broccolini

The second two recipes from Harris Salat's new cookbook (see my last post).  The ribs were really good. They were perfectly cooked.   The stock in which the ribs were pre-cooked was reduced and used to glaze the ribs on the grill.  The stock flavored the ribs really well,  but the reduced sauce wasn't quite right. I would have liked a thicker glaze.  I used Haiga rice for the onigiri.  Haiga rice is halfway between a brown rice and a white rice.  Not as sticky as white, so wet hands are important when working with it.  These soy onigiri were much better that the sesame seaweed version from the previous night.