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Ingredients
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Pork ribs and finishing
Miso-honey glaze
Aromatics for braise (optional but recommended)
Garnish
Method
Pork ribs and finishing
- 1
Prepare ribs
Preheat oven to 300°F (150°C). Remove membrane from the bone side of the ribs if present: slide a blunt knife under the membrane at one end, lift and loosen, then pull off using a paper towel for grip. Pat ribs dry with paper towels. Rub 1 tablespoon kosher salt and 1 teaspoon black pepper evenly over both sides of the ribs.
- 2
Braise ribs (low-and-slow)
Place halved onion and smashed garlic in a roasting pan or ovenproof baking dish. Lay ribs bone-side down on top. Scatter 4 of the scallion stalks (trimmed) around the ribs. Pour 1 cup water or low-sodium chicken stock into the pan (it should not cover the ribs; it creates steam). Cover tightly with aluminum foil or a lid and braise in the preheated oven for 2 to 2 1/2 hours, until very tender and a small knife slips between the bones.
- 3
Rest and prepare for glazing
Carefully remove the pan from the oven, uncover, and transfer ribs to a cutting board. Let rest 10 minutes. Meanwhile, strain and reserve any braising liquid for another use or to baste if desired.
Miso-honey glaze
- 4
Make glaze
In a small saucepan or bowl, combine 3 tablespoons white miso paste, 4 tablespoons honey, 1 tablespoon soy sauce, 1 tablespoon mirin, 1 teaspoon rice vinegar, 1 teaspoon grated ginger, 2 cloves minced garlic, and 1 teaspoon neutral oil. Warm gently over low heat, whisking until smooth. If the glaze is too thick to brush, thin with up to 2 tablespoons water to reach a brushable consistency. Taste and adjust balance: more honey for sweetness, more soy for saltiness.
- 5
Glaze and broil
Preheat oven broiler to high (or set grill to high). Place the rested ribs on a foil-lined baking sheet, meat-side up. Brush a generous layer of the miso-honey glaze over the top of the ribs. Broil 3–5 minutes until glaze is bubbly and beginning to caramelize—watch closely to prevent burning. Remove from broiler, brush a second thin layer of glaze and broil an additional 1–2 minutes for a glossy finish. Alternatively, finish on a hot grill over medium-high heat, glazing once or twice until charred in spots and caramelized.
Aromatics and garnish
- 6
Slice and garnish
Slice the ribs between the bones into individual portions. Thinly slice the reserved 4 scallion stalks on the bias (green parts) and scatter over the glazed ribs. Sprinkle 1 teaspoon sesame seeds if using. Serve immediately with any extra glaze on the side.
