Sticky Miso Ribs with Asian Style Slaw

Ingredients

4 racks of Baby back ribs
1 litre pineapple juice

Glaze

4 Tbsp. white miso paste
4 Tbsp. clear honey
4 Tbsp. soy sauce

Asian Style Slaw

1 daikon radish, shredded
1 carrots, shredded
1 bunch of spring onions, shredded
½ white cabbage, shredded
2 Tbsp. sesame oil
4 Tbsp. rice vinegar
Bunch of mint, roughly chopped
Bunch of coriander, roughly chopped
2 Tbsp. toasted sesame seeds
2 red chillies, de-seeded and thinly sliced

Method

Pre heat the oven to 180˚C / fan 160˚C / gas 4. Place the ribs, flesh-side down, in a large roasting pan, ensuring that they do not overlap. Pour the pineapple juice over the rips then tightly cover with foil and cook in the oven for 3 hours.

Remove the ribs from the oven and remove 200ml of the cooking liquid and add to a small pan. Add the miso, honey and soy sauce, bring to a simmer and reduce until glossy and sticky.

Turn the oven up to 200˚C / fan 180˚C / gas 6. Transfer the ribs to a clean foil lined tin, flesh-side up and baste with half of the glaze. Roast for an additional 30-40 minutes, adding more glaze halfway through, until the ribs are sticky and shiny. Mix the slaw ingredients together and season. Serve with the ribs.

Products Used