Miso-Glazed Ribs

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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