MISO PORK RIBS WITH CHILE-HONEY GLAZE
The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles-a perfect example of Whitaker's fearless fusion.
Provided by The Wolf's Tailor, Denver, CO
Categories Bon Appétit Dinner Pork Pork Rib Broil Mushroom Ginger Soy Sauce Honey Hot Pepper Chile Pepper Dairy Free Peanut Free Tree Nut Free
Yield 8 servings
Number Of Ingredients 16
Steps:
- Place racks in upper and lower thirds of oven; preheat to 300°F. Pat ribs dry with paper towels. Sprinkle evenly on all sides with mushroom powder, patting to adhere, then rub miso all over to lightly and evenly coat. Wrap each rack in a double layer of foil, crimping edges to seal. Divide foil packets between 2 rimmed baking sheets (2 packets per sheet) and bake until meat is fork-tender at the thickest part but not falling off the bones, 2-2½ hours. Let cool slightly, then unwrap.
- While the ribs are baking, heat oil and chiles in a medium saucepan over medium-low, stirring often, until chiles darken in color a few shades and are fragrant, about 3 minutes. Add onion and salt and continue to cook, stirring occasionally, until onion is softened and translucent, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add gochujang, tamari, and vinegar and cook until thickened slightly, about 5 minutes. Remove pan from heat and stir in honey.
- Transfer mixture to a blender and purée until smooth and slightly glossy. Pour glaze into a small bowl or airtight container and let cool.
- Heat broiler. Line a clean rimmed baking sheet with foil and lightly coat with nonstick spray. Cut each rack in half (this will allow you to puzzle all the ribs onto the sheet) and arrange, meaty side up, in a single layer on prepared baking sheet; brush with glaze. Broil ribs until glaze is set and slightly darkened in color (watch them closely so that the glaze doesn't burn), about 4 minutes.
- Transfer ribs to a platter and top with scallions and fried shallots (if using).
- Do Ahead: Sauce can be made 5 days ahead; cover and chill. Ribs can be baked 2 days ahead; let cool, then wrap tightly in plastic and place in an airtight container. Cover and chill.
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April Fisher
[email protected]These ribs were delicious! The meat was tender and flavorful, and the glaze was the perfect finishing touch. I will definitely be making these again.
Muhammad Rejowan
[email protected]These ribs were a hit at my party! Everyone loved them. The miso and chile honey glaze is a great combination.
Shiva biswas
[email protected]Not a fan. The ribs were tough and the glaze was too sweet.
Leticia Munemo
[email protected]These ribs were easy to make and turned out great. The meat was fall-off-the-bone tender and the glaze was delicious. I would definitely recommend this recipe to anyone looking for a tasty and easy pork rib recipe.
Mark Goldbridge left nut
[email protected]The ribs were a bit dry, but the glaze helped to add some moisture. Overall, they were pretty good, but I think I would prefer a more traditional BBQ sauce next time.
Maydixine Acron
[email protected]These ribs were amazing! The meat was so tender and flavorful, and the glaze was the perfect finishing touch. I will definitely be making these again and again.
Kmal A
[email protected]The ribs were a bit too salty for my taste, but the glaze was really good. I think I would try this recipe again with less salt.
Sayem Islam abir
[email protected]These ribs were easy to make and turned out great. The meat was tender and the glaze was delicious. I would definitely recommend this recipe.
Zahid Raza
[email protected]I made these ribs for a party and they were a huge hit! Everyone loved them. The miso and chile honey glaze is a great combination.
Anisha Paudel
[email protected]Not a fan. The ribs were tough and the glaze was too sweet for my taste.
M4L4CH1T3
[email protected]These ribs were amazing! The meat was so tender and flavorful, and the glaze was the perfect balance of sweet and spicy. I will definitely be making these again!
Muhammad Moinuddin
[email protected]The pork ribs were a bit dry, but the chile honey glaze helped to add some moisture. The flavor was good, but I think I would have preferred a more traditional BBQ sauce.
Hunter Alesi
[email protected]These miso pork ribs were fall-off-the-bone tender and packed with flavor. The chile honey glaze was the perfect finishing touch, adding a bit of sweetness and spice. I'll definitely be making these again!