Miso Ribs with Asian Slaw Recipe

Miso-glazed ribs with slaw

  • serves 8
  • Easy

Check out these melt-in-the-mouth baby back ribs with a crunchy, vibrant slaw for your next BBQ


Pineapple juice helps to break the meat fibres down for extra juicy ribs. Use the cheaper long-life stuff, as you can discard most of what remains after poaching the ribs.



  • baby back ribs 4 racks
  • pineapple juice 1 litre carton


  • white miso paste 4 tbsp
  • clear honey 4 tbsp
  • soy sauce 4 tbsp


  • mooli 1, shredded in a food processor
  • carrots 4, shredded in a food processor
  • spring onions 1 bunch, shredded
  • white cabbage 1/2, shredded
  • sesame oil 2 tbsp
  • rice vinegar 4 tbsp
  • mint a bunch, roughly chopped
  • coriander a bunch, roughly chopped


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Put the ribs, flesh-side down, in a single layer in a large roasting tin. Pour over the pineapple juice then tightly cover with foil and cook in the oven for 3 hours.

  • Step 2

    Take the ribs out of the oven and scoop 200ml of the cooking liquid into a small pan. Add the rest of the glaze ingredients, bring to a simmer and reduce until around 200ml and looking glossy and sticky.

  • Step 3

    If finishing the ribs on a BBQ, push the coals to one side and cook over indirect heat. If finishing in the oven, turn it up to 200C/fan 180C/gas 6. Turn the ribs flesh-side up and baste with half of the glaze. BBQ for 10-15 minutes or put in a foil-lined tin and roast for 30-40 minutes, adding more glaze halfway through, until the ribs are sticky and shiny. Toss the slaw ingredients together and season. Serve with the ribs.

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Nutritional Information

  • Kcals 513
  • Fat 32.2g
  • Saturates 8.2g
  • Carbs 25g
  • Sugars 23.4g
  • Fibre 4.3g
  • Protein 28.6g
  • Salt 2.4g