Miso Ribs with Asian Slaw Recipe

Miso-glazed ribs with Asian slaw

  • serves 8
  • Easy

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

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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.

Ingredients

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

GLAZE

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

SLAW

  • 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

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.

Discover more of our best BBQ recipes here...

Spicy BBQ pork buns with kohlrabi slaw

Nutritional Information

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