5-ingredient honey-miso ribs

5-ingredient honey-miso ribs

Based on 18 ratings

"Based on a recipe in Smitten Kitchen Everyday by Deb Perelman, these sticky, umami, fall-off-the-bone ribs might not make it to the weeknight table, but make a great, hands-off meal for the weekend. They make a great case for eating more ribs outside of grilling season, and are so incredibly easy to make—they’re foolproof."

Difficulty

Easy 👌
30
min.
Preparation
165
min.
Baking
0
min.
Resting

Ingredients

Servings2
1 kg
pork ribs
72½ g
white miso paste
40 ml
honey
75 ml
rice vinegar
5
scallions
salt
pepper
jasmine rice (for serving)
MetricImperial

Utensils

knife, cutting board, oven, 2 aluminum foil, bowl (small), paper towels, whisk, saucepan, pastry brush, tongs, pot

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Nutrition per serving

Cal1568
Protein83 g
Fat119 g
Carb37 g
  • Step 1/4

    Preheat oven to 150°C/300°F. Remove the membrane from the bone side of all racks of ribs with some paper towels and transfer ribs to an aluminum foil-lined baking sheet, meat-side up. Trim the top and bottoms off the scallions and set them aside.
    • 1 kg pork ribs
    • 5 scallions
    • knife
    • cutting board
    • oven
    • aluminum foil
    • bowl (small)
    • paper towels

    Preheat oven to 150°C/300°F. Remove the membrane from the bone side of all racks of ribs with some paper towels and transfer ribs to an aluminum foil-lined baking sheet, meat-side up. Trim the top and bottoms off the scallions and set them aside.

  • Step 2/4

    Whisk miso paste, honey, and rice vinegar together in a small saucepan. Spoon some of the mixture over both sides of the ribs, then season them with salt and pepper. Wrap ribs up into the aluminum foil to create foil packets, then bake at 150°C/300°F for approx. 2 ½ hours, or until very tender.
    • 72½ g white miso paste
    • 40 ml honey
    • 75 ml rice vinegar
    • salt
    • pepper
    • whisk
    • saucepan

    Whisk miso paste, honey, and rice vinegar together in a small saucepan. Spoon some of the mixture over both sides of the ribs, then season them with salt and pepper. Wrap ribs up into the aluminum foil to create foil packets, then bake at 150°C/300°F for approx. 2 ½ hours, or until very tender.

  • Step 3/4

    In the meantime, bring the honey-miso sauce to a boil on the stovetop. Reduce heat and let simmer until very thick and glossy, approx. 10 min.

    In the meantime, bring the honey-miso sauce to a boil on the stovetop. Reduce heat and let simmer until very thick and glossy, approx. 10 min.

  • Step 4/4

    When the ribs are done, unwrap them and transfer to another foil-lined baking sheet. Place scallions all around the ribs. Turn on the grill function of your oven at the highest setting. Brush ribs with glaze on the bone side, then broil until bubbly and caramelized. Remove and flip then brush with remaining glaze. Broil until scallions are slightly charred and ribs are caramelized, approx. 5 min. Slice ribs into portions and serve with scallions and cooked jasmine rice, if desired. Enjoy!
    • jasmine rice (for serving)
    • aluminum foil
    • pastry brush
    • tongs
    • pot

    When the ribs are done, unwrap them and transfer to another foil-lined baking sheet. Place scallions all around the ribs. Turn on the grill function of your oven at the highest setting. Brush ribs with glaze on the bone side, then broil until bubbly and caramelized. Remove and flip then brush with remaining glaze. Broil until scallions are slightly charred and ribs are caramelized, approx. 5 min. Slice ribs into portions and serve with scallions and cooked jasmine rice, if desired. Enjoy!

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