Miso Glazed Baby Back Ribs
There is a quote that states: Imitation is the sincerest form of flattery. My favorite way to create recipes involves trying to imitate amazing dishes I have enjoyed in restaurants. I had never enjoyed miso glazed anything until recently. A new restaurant opened, and on their menu was a miso glazed pork chop. It was divine.
Recreating or adapting something without a recipe can be tough. Often we know the flavors we love by a few key ingredients or themes. The miso glaze at the restaurant had ginger and garlic notes with a sweet element, too. Using teriyaki sauce as a guide, I began mixing ingredients until the flavor reminded me of that pork chop. Food memories are strong, so I depend on them to recreate a dish. For fall-of-the-bone baby back ribs, the slow and low cooking method is preferred. Your patience is rewarded with tender, delicious ribs that have the right balance of umami and sweetness.
1 package Firsthand Foods Baby Back Ribs
1 c. water
- 1 c. sake, mirin, or white wine
- ¼ c. soy sauce
- 1 Tbs. grated ginger
- 2 garlic cloves, minced
- 1 Tbs. sesame oil
- 2 Tbs. miso paste
- 1/3 c. honey
- 3 tsp. sesame oil
- 1 ½ tsp. soy sauce
- Remove membrane from the bone side of the ribs. Starting in the middle of the rack, make a slit in the membrane. Using your hands, grab and pull off the membrane.
- In a bowl, mix together the ingredients for the marinade. Place the ribs in a large gallon sized sealable plastic bag. Pour the marinade over the ribs and seal the bag pushing the air out so that marinade touches all of the ribs. Place in the refrigerator for at least 2 hours.
- Preheat oven to 375°F
- Place the ribs in a baking pan with the bone side down. Pour in ½ cup of the marinade and 1 cup of water. Cover tightly with aluminum foil and bake for 1 ½ hours
- In a bowl, whisk together the ingredients for the glaze.
- Pour the glaze over the ribs and use a basting brush to coat evenly. Bake for an additional 30 minutes or until glaze is browned and set.
- Remove ribs from pan and allow to cool for 10 minutes before cutting.