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.
