Miso-glazed ribs with slaw
Check out these melt-in-the-mouth baby back ribs with a crunchy, vibrant slaw for your next BBQ
- 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 moolishredded in a food processor
- 4 carrotsshredded in a food processor
- 1 bunch spring onionsshredded
- 1/2 white cabbageshredded
- 2 tbsp sesame oil
- 4 tbsp rice vinegar
- a bunch mintroughly chopped
- a bunch corianderroughly chopped
Nutrition: per serving
- kcal513low
- fat32.2g
- saturates8.2g
- carbs25g
- sugars23.4g
- fibre4.3g
- protein28.6g
- salt2.4g
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.
