Although it may be tempting to rely on cold noodles and takeout when temperatures rise, this isn¡¯t the best way to combat natsubate ¡ª fatigue brought on by the heat and humidity of summer.

Instead, eating small amounts of nutritionally dense yet balanced foods at regular time periods can help keep Japan¡¯s summer doldrums at bay. B vitamins are especially important for combatting fatigue, and it¡¯s one of the reasons why thiamine-rich unagi (eel) is traditionally eaten on Doyo no Ushi no Hi (Day of the Ox), which falls on July 24 this year.

If unagi isn¡¯t your thing, oily fish like sanma (Pacific saury), saba (mackerel) and aji (horse mackerel) are great alternatives, but if seafood is off the table entirely, don¡¯t fret: Pork, the other white meat, is also a great source of natsubate-busting thiamine. Add in some acid in the form of some kurozu (black vinegar) and a side salad with summer veggies and you have yourself the making of a meal to take the edge off the sweltering summer to come.

Prep time: 20 minutes (plus marinating time)

Cook time: 20-25 minutes

Serves 4

Ingredients:

For the spare ribs:

For the salad:

Directions:

1. Season the ribs very generously with salt and pepper. In a zip-close bag, combine the black vinegar, honey, olive oil and grated garlic, then add the ribs. Close the bag securely, then rub the marinade into the ribs through the plastic. Marinate in the refrigerator for at least 1 hour (up to overnight).

2. While the ribs are marinating, cut the cucumbers in half lengthwise, then slice into 1-centimeter-wide pieces. Sprinkle with the ? teaspoon of salt and rub it in well with your hands. Leave the cucumber for five minutes, then squeeze out the excess moisture. Cut the cherry tomatoes in half.

3. Grind the sesame seeds until the seeds lose their shape (alternatively, use 2? tablespoons of pre-grated sesame seeds). Add the sugar, lemon juice, soy sauce and several grinds of black pepper, then mix well until the sugar has dissolved. Combine the dressing with the cucumber and tomatoes and refrigerate until the ribs have finished marinating.

4. Bake the ribs on a paper-lined baking sheet at 200 degrees Celsius for 20 to 25 minutes, turning them halfway through. If you¡¯re using an air fryer, cook them at 180C for 15 to 20 minutes, again, turning them halfway through. Either way, the ribs should be a dark golden brown when fully cooked. Finish by grinding more black pepper over the ribs and serve with the salad and a cold beer.