Miso-glazed ribs with slaw
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Ingredients
- 4 racks baby back ribs
- 1 litre carton pineapple juice
GLAZE
- 4 tbsp white miso paste
- 4 tbsp clear honey
- 4 tbsp soy sauce
SLAW
- 1 mooli, shredded in a food processor
- 4 carrots, shredded in a food processor
- 1 bunch spring onions, shredded
- 1/2 white cabbage, shredded
- 2 tbsp sesame oil
- 4 tbsp rice vinegar
- a bunch mint, roughly chopped
- a bunch coriander, roughly chopped
Method
- 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.
