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The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles—a perfect example of chef Kelly Whitaker's fearless blending of cuisines. Serve with a side of Sake-Braised Mustard Greens With Sesame and Rice Porridge With Dashi. Try our miso ribs with asian slaw recipe.
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Ingredients - Miso glazed pork ribs:
- Give 700 g for Pork ribs
- Prepare - White sesame (for garnish)
- Give for Marinade
- Take 3 Tablespoons - Soy sauce
- Take 1.5 Tablespoons for Miso
- Get 1 Tablespoon for Mirin
- Prepare 1 Tablespoon Sake
- Get 2 Tablespoons for Honey
- Get 1 small chunk Ginger (grated)
- You need 3-4 cloves - Garlic (grated)
- Provide 1 Tablespoon for Sesame oil
- You need 0.5 teaspoon for Chilli flake
The ribs come out so tender and very. Learn how to prepare this Miso-Glazed Pork Belly recipe like a pro. The pork belly in this dish has a wonderful toothiness to it and pairs beautifully with the salty miso marinade. Miso Pork Belly marinade that makes pork belly extra tender and delicious.
Miso glazed pork ribs instructions:
- Put the ribs and marinade ingredients into a bag and mix them well. Leave in the fridge for more than 2 hours.
- Bake them in 180°C oven for 40 minutes. (Turn the ribs occasionally during baking). Enjoy. 😋
Serve green onions cabbage slaw and rice with gochujang sauce! This is one of the recipes I was asked to develop for my recent recipe project and at first, I have to confess I was kind of lost. These beef ribs are fall-apart tender. The soy-miso glaze gives it so much flavor leaving you craving more. Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane.
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