Ribs: a meal in themselves, or an appetiser? We say the latter. And the great thing about ribs is that you can throw them together in just minutes and the outcome will look and taste better than if you spent all day slaving over a stovetop. Here’s how to make spice alley pull-apart ribs with flavours of miso and barbecue!
Method
1. Carefully peel away and discard the membrane on the back of the ribs.
2. Heat the chicken stock in a saucepan big enough to accommodate the ribs. Stir a couple of tablespoons of water into the white miso paste to loosen it, then stir it into the stock with the sliced ginger, garlic and spring onions.
3. When the stock starts to boil, add the ribs, then reduce the heat, cover the pan and simmer very gently for 1 hour. Turn off the heat and leave to cool in the stock.
4. To make the glaze, put the finely chopped ginger and garlic in a small saucepan with the red miso, mirin, sake, honey, sesame seeds and sesame oil. Stir together over medium heat until smoothly combined and starting to simmer. Leave to cool.
5. For the best flavour, prepare a charcoal barbecue so that you can cook over glowing embers. Alternatively, preheat the grill to high.
6. Brush the ribs with the miso glaze and grill for 12 minutes, turning and basting with the glaze every 3 minutes.
7. Transfer the racks to a serving board and brush with a final layer of glaze. Scatter over the chilli and coriander leaves before cutting into individual ribs.
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Serves:
4
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Time needed:
1 hr 40 mins
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Difficulty
Easy
Ingredients
- 2 racks baby back ribs
- 1 litre chicken stock
- 3 tbsp white miso paste
- 2 tbsp fresh root ginger, sliced
- 2 cloves of garlic, sliced
- 2 spring onions, sliced
- 2 mild green chillies, sliced
- Fresh coriander sprigs, leaves picked
- FOR THE GLAZE:
- 1 tbsp fresh root ginger, finely chopped
- 1 garlic clove, finely chopped
- 3 tbsp red miso paste
- 2 tbsp mirin
- 2 tbsp sake
- 3 tbsp runny honey
- 1 tbsp sesame seeds
- 1 tsp sesame oil
