Miso Pork Ribs With Chile Honey Glaze Recipes
HONEY MISO GLAZE
Steps:
- Whisk together the miso, vinegar, ginger, sesame oil, chili paste, soy sauce, garlic and 1/4 cup honey in a medium bowl until smooth. Taste for sweetness and whisk in more honey if desired. Stir in the cilantro and season with pepper. Spoon or brush on vegetables, meat or fish.
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5-INGREDIENT HONEY-MISO RIBS | RECIPE | KITCHEN STORIES
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4.7/5 (19)Calories 1568 per servingCategory Easy Recipes
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4.7/5 (19)Calories 1568 per servingCategory Easy Recipes
- Preheat oven to 150°C/300°F. Remove the membrane from the bone side of all racks of ribs with some paper towels and transfer ribs to an aluminum foil-lined baking sheet, meat-side up. Trim the top and bottoms off the scallions and set them aside.
- Whisk miso paste, honey, and rice vinegar together in a small saucepan. Spoon some of the mixture over both sides of the ribs, then season them with salt and pepper. Wrap ribs up into the aluminum foil to create foil packets, then bake at 150°C/300°F for approx. 2 ½ hours, or until very tender.
- In the meantime, bring the honey-miso sauce to a boil on the stovetop. Reduce heat and let simmer until very thick and glossy, approx. 10 min.
- When the ribs are done, unwrap them and transfer to another foil-lined baking sheet. Place scallions all around the ribs. Turn on the grill function of your oven at the highest setting. Brush ribs with glaze on the bone side, then broil until bubbly and caramelized. Remove and flip then brush with remaining glaze. Broil until scallions are slightly charred and ribs are caramelized, approx. 5 min. Slice ribs into portions and serve with scallions and cooked jasmine rice, if desired. Enjoy!
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WEB Oct 25, 2019 4 racks St. Louis–style pork spareribs (8–10 lb total); 2 dried shiitake mushrooms, finely ground in a spice mill, or 2 Tbsp shiitake...; …
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From hikarimiso.com
Cuisine AmericanCategory Main CourseServings 2
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