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! 


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


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.


Kelly LowdonComment