These are unreal! The sweetness of the honey and the saltiness of the miso are a match made in heaven. These take a little while to cook to ensure that they are fall-off-the-bone tender but they are really easy! 100% worth the wait.
Honey Miso Ribs
Prep time: 15 minutes
Cook time: 1 hour, 35 minutes
Total time: 1 hour, 50 minutes
Yield: Serves 3-4
- 2.5 lbs pork back ribs
- ¼ cup low sodium soy sauce
- 1 tbsp. mirin (Japenese rice wine)
- ½ tsp. instant chicken stock powder
- 2 tbsp. white miso paste*
- ½ cup raw creamed honey (I used Three Foragers Bee Co.)
- 3 cloves garlic, minced
- 1 tbsp. grated ginger
- 1 tsp. sesame oil
- Cracked black pepper to taste
- 2 thinly sliced scallions for garnish
*Good miso paste is found in the refrigerated section. You can find it at select grocery stores, but definitely at a local Asian supermarket. Sometimes white miso is labeled as “mild” miso
Remove silver skin from ribs and cut into individual pieces. Place ribs in simmering water and cook for 30 minutes.
While the ribs are simmering, whisk all remaining ingredients together in a medium sized bowl. Set aside.
Preheat the oven to 350F and line a glass baking dish with aluminum foil.
Place the simmered ribs meat side up in the lined baking dish, and pour the sauce overtop. Bake in the preheated oven for 60 minutes, flipping and basting every 20 minutes.
I like to finish my ribs on the grill but this step is not 100% necessary. If you want a charred flavor from the grill then preheat the grill to high. Put the ribs on for 2 minutes per side, being careful to keep an eye on them! Since the sauce is high in sugar it burns easily so do not leave them unattended.
To serve, baste in the sauce one last time and top with sliced scallions.