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Miso Pork Sticky Ribs

Perhaps the trendiest ingredient of the moment, miso is making its mark not just as a side order soup but appearing in recipes for brownies, bastes and sauces. To make miso the soy bean, rich in umami, is fermented, making it highly concentrated.

Miso Pork Sticky Ribs

Serves 4

2 racks baby back ribs
½ cup dashi miso
2 tbsp mirin
1 tbsp mushroom soy sauce
100g brown sugar
1 tsp sesame oil
toasted sesame seeds and fried shallots, to serve

Place ribs in a large saucepan of cold, salted water over high heat and bring to the boil.

Reduce heat to medium-low and simmer for 1 hour until tender. Drain and place on a rack to cool and dry.

Preheat oven to 200°C. Meanwhile, place miso, mirin, soy, brown sugar, and 1 cup water in a saucepan and bring to a simmer, stirring to dissolve sugar and miso. Remove from heat and stir through sesame oil.

Place ribs on a lined baking tray and baste liberally with miso mixture. Cook, basting every 5 minutes, for 40 minutes until sticky and lightly charred.

Scatter with sesame seeds and shallots to serve.

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