1 bunch spring onions, cut in 6cm lengths
½ cup honey
1 cup soy sauce
½ cup (125ml) rice wine vinegar
2kg (4 racks) American-style pork ribs
Store-bought pickled chilli, to serve
For the sticky mustard miso sauce
2 cloves garlic, crushed
1 tbsp finely grated ginger
1 x 330ml bottle of beer
¼ cup red miso
1 cup poaching liquid
½ cup honey
2 tbsp each soy and Worcestershire sauce
1 tbsp hot English mustard
- Preheat oven to 220°C (200°C fan forced). Place onion, honey, soy, vinegar and 2 litres of water in a large saucepan over high heat and bring to a simmer. Add the ribs and reduce the heat to medium. Cover with a lid and simmer for 30 minutes, or until just tender.
- Cool slightly in the poaching liquid before carefully removing the ribs and reserving 1 cup of the poaching liquid. Place the ribs on a large oven tray.
- To make the sauce, combine the garlic, ginger, beer, miso, reserved poaching liquid, honey, soy and Worcestershire sauces in a medium saucepan over medium heat, stirring to combine. Reduce the heat to low and simmer for 15 minutes, or until reduced by half. Add the mustard and whisk to combine.
- Reserve ½ cup of the sauce and pour the remaining sauce over the ribs, cover with aluminium foil and cook for 20 minutes, brushing occasionally with sauce. Remove the foil and cook for a further 10-15 minutes or until dark golden brown and sticky. Serve with extra sauce and pickled chilli.
These ribs are perfect to make ahead in batches and freeze. Simply poach in the liquid, cool and brush with sauce. They can be stored in resealable bags and frozen for up to 1 month. To cook: thaw, then cook in the oven, brushing with sauce.