Try our miso-glazed ribs recipe, then check out our BBQ peanut pork ribs recipe.

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.


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


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


  • 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


  • 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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