This recipe is tweaked from a show on the Cooking Channel called Everyday Exotic. The dude who hosts it is one of the few I actually don’t find annoying, and he can really cook. These are the best non-smoked, non-grilled ribs I’ve ever had. Being able to make good ribs in the oven is a must for any manly guy living in an NYC appartment!
Ingredients
Miso Sauce
- 1 ½ c dark miso paste
- c brown sugar
- 1 ½ tsp cayenne
- 2 T rice wine vinegar
- 1 T ponzu sauce (regular soy sauce is OK if you don’t have ponzu)
- 1 T sesame oil
- 3 cloves garlic, minced
- 3 shallots minced
- zest of 3 oranges
- juice of 2 oranges
Baby Back Ribs
- 1 sweet onion, sliced into rings
- 3 oranges, 1 cut in half - other 2 cut into rounds
- 2 racks baby back pork ribs
- miso marinade
- 1 c water
Preheat your oven to 300F.
OK, for the sauce, just combine everything in a bowl and whisk until it’s a sticky mess. If there are any girls around, tell them “I wanna rub miso sauce all over your body and sop you up with a biscuit!” Works every time.
Take a high-rimmed, oven-proof pan or tray (a roasting pan is best), and cover the bottom with round orange slices, about ¼ inch thick each. Cover those with the sliced onions, making a bed on which to rest the ribs. Pour in the water, and juice from the orange you cut in half. Slather the ribs on both sides with about ½ the miso sauce, and rest them on the onions/oranges (bone-side down, meat-side up – not you, the ribs). Tent the whole pan tightly with aluminum foil and bake 90 minutes. Take off the foil, coat the ribs again with the remaining miso sauce, putting most on top, and put them back in the oven uncovered for 40-100 minutes. Check on them every 20 minutes and baste any parts that are getting caramelized with the juice from the pan. They’re done when the bones are loose in the meat (are you thinking of jokes about bones loose in meat? If not, you probably own a pink hat with your boyfriend’s favorite team logo on it).
crock pot, fool!
ReplyDeletelike a smoked neckbone!
ReplyDeletegrundle