Miso-Glazed Ribs
Miso-Glazed Ribs



  • 4 x racks of baby back ribs
  • 1 litre pineapple juice
  • 4 tbsp miso paste
  • 4 tbsp honey
  • 4 tbsp soy sauce
  • Preheat the oven to 180C. Place the ribs, flesh-side down, in a roasting tin and cover with the pineapple juice. Cover the tin with foil and cook for 3 hours. Remove from the oven and scoop about 200ml of the cooking juices into a small saucepan. Add the miso, honey and soy sauce to the saucepan and simmer to reduce to 200ml.
  • Baste the ribs with half the glaze and cook on the barbecue for 15 mins, or until nicely charred and sticky. Baste with the remaining glaze and cook for a final 5 mins, then serve with your choice of sides.
3 hrs 30 mins
8 serving

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