Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

___
Beach inspired products and ideas for people who want to bring their food to life.

---

Beach inspired enamelware, kitchenware and recipes for bringing food to life.

My Beach Kitchen Blog

Recipes, ideas and inspiration to bring your food and kitchen to life!

STICKY MISO RIBS

Kelly Lowdon

Ribs are not the easiest thing to photograph, but trust me they tasted absolutely amazing!  We are lucky to live near a  really good quality suppler of pork ribs, (thank you Ravens Creek Farm), and I think this makes all the difference.  The meat was falling of the bone in a delicious sticky mess and there was nothing left after handing these out except a big dish of bones!  Now I must say ribs are not really my thing, but they are my husbands and my brothers for that fact.  And I must confess that I did not invent the miso rib it came from a recipe I found in a great magazine called Mindfood.  I saw it and though, ok my husband would love that!  And it turns out he really did.  So for all you rib lovers out there, here is a really easy recipe that is sure to turn some heads in the rib direction! 

INGREDIENTS

2 racks baby back ribs
½ cup dashi miso
2 tbsp mirin
1 tbsp mushroom soy sauce
100 g brown sugar
1 tsp sesame oil

toasted sesame seeds and fried shallots, to serve

METHOD

1.     Place ribs in a large saucepan of cold, salted water over high heat and bring to the boil.

2.     Reduce heat to medium-low and simmer for 1 hour until tender. Drain and place on a rack to cool and dry.

3.     Preheat oven to 200°C. Meanwhile, place miso, mirin, soy, brown sugar, and 1 cup water in a saucepan and bring to a simmer, stirring to dissolve sugar and miso. Remove from heat and stir through sesame oil.

4.     Place ribs on a lined baking tray and baste liberally with miso mixture. Cook, basting every 5 minutes, for 40 minutes until sticky and lightly charred.

 

Scatter with sesame seeds and shallots to serve.