Miso Marinated Ribs
(from kylerhea’s recipe box)
Recipe courtesy Roger Mooking
Show: Everyday Exotic Episode: Miso
Serve w/ Green Bean Salad – http://www.recipething.com/recipes/show/20137-green-bean-salad and Smashed potatoes http://www.recipething.com/recipes/show/20136-smashed-potatoes
Source: Cooking Channel
Categories: August2010, asian, pork, ribs
Ingredients
- Dark Miso Marinade
- 1 cup dark miso paste
- 1/3 cup brown sugar
- 2 teaspoons cayenne pepper
- 2 tablespoons white wine vinegar
- 1 shallot, minced
- 3 cloves garlic, minced
- Zest and juice of 3 oranges
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Toasted Soy Nut Mix
- 1/2 cup vegetable oil
- 1 shallot, diced
- 3 cloves garlic, diced
- 1/2 tablespoon diced fresh ginger
- 1 cup roasted soy nuts, slightly ground in a mortar and pestle
- Kosher salt
- Baby Back Ribs
- 1 sweet onion, sliced into 1/4-inch rings
- 2 oranges, 1 cut in 1/2, the other sliced into 1/4-inch rounds
- 2 baby back pork ribs, membrane removed
- Dark Miso Marinade
- 1 cup water
- Toasted Soy Nut Mix
Directions
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For the dark miso marinade:
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In a bowl, place the dark miso paste, brown sugar, cayenne, and vinegar, and mix to combine. Add the shallot, garlic, orange zest, orange juice, soy sauce, and sesame oil. Mix well.
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For the toasted soy nut mix:
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In a saute pan, heat the vegetable oil over medium heat. Add the shallot and lightly brown, stirring constantly. Add the garlic and ginger, and lightly brown, ensuring they do not burn.
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Add the soy nuts and lightly toast for 1 to 2 minutes. Remove the mixture from the heat, and season with salt.
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For the baby back ribs:
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Preheat the oven to 300 degrees F. Line a tray with foil. Place the onions and sliced orange on a tray.
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Brush 1/2 of the miso marinade all over the ribs. Place the ribs, bone-side down, on top of the onions and orange slices. Squeeze the juice of 1/2 an orange over the ribs. Add the water to the bottom of the tray before placing in the oven. Place the ribs in the oven and cook until tender, approximately 2 hours.
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Halfway through the cooking time, squeeze the juice of the remaining orange over the ribs. In the last 1/2 hour of cooking, brush the remaining miso marinade over the ribs. Garnish the ribs with 3 tablespoons of toasted soy nut mix.