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Ingredients

75g (1/4 cup) white miso paste
60ml (1/4 cup) light soy sauce
2 tablespoons caster sugar
2 tablespoons apple cider vinegar
2 teaspoons fresh ginger, finely grated
1 teaspoon sesame oil
1.5kg pork ribs, each rack cut in half

Slaw

85g (1/3 cup) Kewpie or whole egg mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon hot English mustard
1 teaspoon sesame oil
1/2 small wombok, finely shredded
2 carrots, peeled, coarsely grated
2 green shallots, trimmed, sliced

Method

Step 1 Combine the miso, soy, sugar, vinegar, ginger and oil in a bowl.
Step 2 Place a trivet or upturned heatproof saucer in the base of a large saucepan or stockpot. Pour enough water into the pan to just reach top of trivet. Place ribs on a heatproof plate. Brush with one-third of the miso mixture. Place plate on trivet. Cover and bring to a simmer over medium heat. Steam for 40 minutes or until ribs are tender.
Step 3 Meanwhile, for the coleslaw, combine the mayo, vinegar, mustard and oil in a large bowl. Set aside for 20 minutes to allow the flavours to develop. Add the wombok, carrot and shallot. Toss to combine.
Step 4 Preheat barbecue grill or chargrill to high. Brush remaining glaze over ribs. Grill for 3-4 minutes each side until golden. Serve with slaw.

Miso glazed pork ribs

How to make Miso glazed pork ribs

Ingredients

Slaw

Method