Miso pork ribs with chile-honey glaze recipe

Ingredients for Miso pork ribs with chile-honey glaze

• 1,800–2,250 g st. louis–style pork spareribs

• 2 dried shiitake mushrooms, finely ground in a spice mill, or 30 g shiitake mushroom powder

• 120 g red miso

• 60 ml sunflower oil or other neutral oil

• 30 g coarsely chopped oil-packed calabrian chiles or 10 g crushed red pepper flakes

• ½ medium onion, finely chopped

• 2.5 ml kosher salt

• 3 garlic cloves, finely chopped

• 5 cm piece ginger, peeled, finely grated

• 80 g gochujang (korean hot pepper paste)

• 60 ml tamari or reduced-salt soy sauce

• 60 ml unseasoned rice vinegar

• 80 g honey

• Nonstick vegetable oil spray or vegetable oil (for foil)

• 6 spring onions, thinly sliced

• Fried shallots (optional; for topping)

How to make Miso pork ribs with chile-honey glaze

1. Place the oven racks in the upper and lower thirds of the oven and preheat to 150°C (fan) or 160°C (conventional).

2. Pat the ribs dry with kitchen paper. Sprinkle mushroom powder evenly over all sides, pressing gently to adhere, then rub miso all over to lightly and evenly coat the ribs.

3. Wrap each rack of ribs in a double layer of foil, crimping the edges to seal. Divide the foil packets between two rimmed baking trays (two packets per tray) and bake for 2–2½ hours, until the meat is fork-tender at the thickest part but not falling off the bone.

4. Allow the ribs to cool slightly, then unwrap.

5. While the ribs are baking, heat oil and dried chillies in a medium saucepan over medium-low heat, stirring often, until the chillies darken in colour and become fragrant, about 3 minutes.

6. Add the onion and salt, and continue to cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.

7. Add the garlic and ginger, and cook while stirring until fragrant, about 1 minute.

8. Stir in the gochujang, tamari, and vinegar, and cook until the mixture thickens slightly, about 5 minutes.

9. Remove the pan from the heat and stir in the honey.

10. Transfer the mixture to a blender and purée until smooth and slightly glossy. Pour the glaze into a small bowl or airtight container and let it cool.

11. Preheat the grill. Line a clean rimmed baking tray with foil and lightly coat it with non-stick spray.

12. Cut each rack of ribs in half to fit on the tray and arrange them meaty side up in a single layer on the prepared tray. Brush the ribs generously with the glaze.

13. Grill the ribs until the glaze is set and slightly darkened (watch closely to prevent burning), about 4 minutes.

14. Transfer the ribs to a serving platter and top with scallions and fried shallots, if using.

Do Ahead

• The sauce can be made up to 5 days in advance; cover and refrigerate.

• The ribs can be baked up to 2 days in advance; let them cool, then wrap tightly in cling film and place in an airtight container. Cover and refrigerate.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.