Miso-glazed pork ribs

Готовим Meat Miso-glazed pork ribs

Apple cider vinegar is great with Asian food as it cuts sweetness and adds sharpness.

Lables: Low carb Lower gi Gluten free Wheat free
  1. Combine the miso, soy, sugar, vinegar, ginger and oil in a bowl.
  2. Place a trivet or upturned heatproof saucer in the base of a large saucepan or stockpot. Pour enough water into the pan to just reach top of trivet. Place ribs on a heatproof plate. Brush with one-third of the miso mixture. Place plate on trivet. Cover and bring to a simmer over medium heat. Steam for 40 minutes or until ribs are tender.
  3. Meanwhile, for the coleslaw, combine the mayo, vinegar, mustard and oil in a large bowl. Set aside for 20 minutes to allow the flavours to develop. Add the wombok, carrot and shallot. Toss to combine.
  4. Preheat barbecue grill or chargrill to high. Brush remaining glaze over ribs. Grill for 3-4 minutes each side until golden. Serve with slaw.

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75g white miso paste
60ml light soy sauce
2 tbsp caster sugar
2 tbsp apple cider vinegar
2 tsp fresh ginger, finely grated
1 tsp sesame oil
1.5kg pork ribs, each rack cut in half
85g Kewpie or whole egg mayonnaise
1 tbsp apple cider vinegar
1 tsp hot English mustard
1 tsp sesame oil
1/2 small wombok, finely shredded
2 carrots, peeled, coarsely grated
2 green shallots, trimmed, sliced

Adv

Autors
Preparation time
05
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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