Grilled Ribs with Sake Bar­be­cue Sauce

Serves 2 to 4 EASY

Wine & Dine Cookbook - - ENTERTAIN -

Think clas­sic Amer­i­can smoked ribs with a Ja­panese twist. The mor­eish miso bar­be­cue sauce is very ver­sa­tile and goes well with fish and meats.

1 rack pork ribs, about 1.3kg Fine ta­ble salt, to taste

100g shichimi tog­a­rashi* 1 lemon, to serve

For the miso bar­be­cue sauce

150ml mirin 150ml sake 200g red miso 200g white miso

1. Pre­pare the sake bar­be­cue sauce. Place the mirin and sake in a saucepan and cook over medium fire un­til all the al­co­hol is burnt off. Take off heat, and add in both miso pastes. Mix un­til smooth. (The sauce can be made ahead and stored in the fridge for up to 1 month.)

2. Sea­son the ribs gen­er­ously with salt, then coat the ribs in tog­a­rashi. Cover and mar­i­nate overnight in the fridge.

3. Pre-heat oven to 110°C. Smother the ribs quite lib­er­ally in the sauce, front and back, mak­ing sure to set aside some sauce for serv­ing. Cook in the hot oven for 1.5 hours un­til the meat is fall­ing off from the bone. Serve im­me­di­ately with fresh lemon on the side. (Al­ter­na­tively, for added oomph and smok­i­ness, cool the meat, then slice be­tween each rib bone.

Grill each rib over char­coal fire un­til caramelised. Brush over re­main­ing sauce and serve with fresh lemon.)

*Shichimi tog­a­rashi is the pop­u­lar Ja­panese spice mix made of mainly chilli pep­per and var­i­ous other in­gre­di­ents such as pep­per, sea­weed and sesame seeds.

Grilled Ribs with Sake Bar­be­cue Sauce

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