Miso-glazed ribs with Asian slaw
Pineapple juice helps to break down the meat fibres for extra-juicy ribs. Use the cheaper long-life stuff, as you will discard most of it after poaching the ribs.
3 HOURS 45 MINUTES | SERVES 8 | EASY | LC
baby back ribs4 racks
pineapple juice 1 litre carton
GLAZE
white miso paste 4 tbsp
runny honey 4 tbsp
soy sauce 4 tbsp
SLAW
mooli1, shredded in a food processor
carrots 4, shredded in a food processor
spring onions 1 bunch, shredded
white cabbage 1/2, shredded
sesame oil 2 tbsp
rice vinegar 4 tbsp
mint a bunch, roughly chopped
coriander a bunch, roughly chopped
1 Heat the oven to 180C/fan 160C/gas 4. Put the ribs, flesh-side down, in a single layer in a large roasting tin. Pour over the pineapple juice, then tightly cover with foil and cook in the oven for 3 hours.
2 Take the ribs out of the oven and scoop 200ml of the cooking liquid into a small pan. Add the rest of the glaze ingredients, bring to a simmer and reduce until around 200ml and looking glossy and sticky.
If finishing the ribs on a barbecue,
