Miso Pork Sticky Ribs


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.

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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