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