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.