Dinner
Miso and Dulce de Leche Pork Ribs
An Argentinian-Japanese Nikkei-Argentine showpiece, baby back ribs slow-baked until fall-off-the-bone tender then glazed in a miso and dulce de leche sauce where the Argentine caramel tradition and the Japanese fermented soybean depth are built into the glaze together so neither can be removed without losing the dish.
$6
20 minsPrep
2 hrs 30 minsCook
170 minsTotal
EasyLevel
Nutrition per serving
620Calories
38gProtein
28gFat
52gCarbs
12gSugar
3gFiber
750mgSodium
95mgChol
0gSat Fat
Goes well with
Asahi Super Dry Beer
local
Yuzu and Ginger Tea
international
High Protein
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Remove membrane from ribs. Mix 1.5 tsp salt, 0.5 tsp black pepper, 1 tsp smoked paprika, 0.5 tsp garlic powder. Rub all over both sides of both racks. Whisk glaze: combine 150g dulce de leche, 2.5 tbsp white miso, 1.5 tbsp soy sauce, 1 tbsp rice vinegar, 2 cloves grated garlic, 8g grated ginger, 1 tsp sesame oil until smooth. Prepare chimichurri slaw: toss 300g shredded cabbage with 20g parsley, 5g oregano, 2 tbsp red wine vinegar, 2 tbsp olive oil, 1 clove grated garlic, 0.25 tsp chilli flakes, 0.5 tsp salt.
2
Wrap
Preheat oven to 150°C. Wrap each rib rack tightly in two layers of foil. Place on a baking tray.
3
Bake 1
Bake at 150°C for 2 hours until meat is very tender and has pulled back from bone ends. Unwrap carefully.
4
Glaze
Increase oven to 220°C. Brush ribs generously with glaze on both sides. Bake uncovered 10–12 minutes, brushing with more glaze every 4 minutes, until deeply caramelised and sticky.
5
Rest and plate
Rest ribs 5 minutes. Toss chimichurri slaw and let sit 5 minutes. Slice ribs between the bones. Serve with steamed jasmine rice and chimichurri slaw alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 racks baby back pork ribs (1.1kg)
- 1 tsp1 tsp fine sea salt
- 1/4 tsp1/4 tsp black pepper
- 1/2 tsp1/2 tsp smoked paprika
- 1/4 tsp1/4 tsp garlic powder
- 75g75g dulce de leche
- 1 1/4 tbsp1 1/4 tbsp white miso paste
- 3/4 tbsp3/4 tbsp soy sauce
- 1/2 tbsp1/2 tbsp rice vinegar
- 2 cloves2 cloves garlic
- 11 thumb fresh ginger
- 1/2 tsp1/2 tsp sesame oil
- 150g150g white cabbage
- 10g10g fresh flat-leaf parsley
- 2.5g2.5g fresh oregano
- 1 tbsp1 tbsp red wine vinegar
- 1 tbsp1 tbsp olive oil
- 1/4 tsp1/4 tsp dried chilli flakes
- 1/2 cup1/2 cup steamed jasmine rice
