Ever since I watched the Barbeque Showdown on Netflix, I have been making more barbeque-style dishes. Oven-baked pork ribs is one of my go-to recipes. The trick to cooking good ribs is trust — they may look finished or even overcooked after 45 mins but you have to let it keep going to breakdown the connective tissues.
I like the umami flavour miso brings, and I find that the ribs have enough flavour that I can skip the over-night marinading. I use a reduced-sodium brown miso, but regular, red, or black miso could work too. Just a basic rub (more below) and toss it in the oven. Very manageable.
I’m quite carefree with my cooking, so sauce / rubs / spreads / liquids ratio to taste. I’ll post some more formal recipes in the future - leave a comment and let me know what recipes you’d like!
Element 1. Ribs
For the rub, mix miso paste + olive oil + wholegrain mustard + salt, spread evenly across the surface of the ribs
Add thin slices of butter on top of the ribs for extra flavouring
Bake at 160 celcius in gastronorm pan, covered, for 1.5-2 hours depending on size
Pro tip: don’t worry if you uncover the pan and see a lot of liquid during the baking process, it will reduce and make a great sauce!
< I walk my dog when it’s in the oven 🐶 and start working on the potatoes when I’m back >
For the finishing sauce, take the leftover sauce (jus) from the pan, mix with ketchup, hot sauce, and worcester sauce for a simple BBQ sauce, brush (I just scoop it on with a spoon) onto the ribs
Pro tip: if the meat of the ribs slide off the bone clean, that’s when you know it’s cooked perfectly — takes a few tries and I don’t get it right every time as well
Pro tip: this is a great time to adjust the flavours of the ribs, try a small piece of the ribs and mix the finishing sauce to your taste
Bake at 220 celcius for ~10 mins uncovered, taking the ribs out every 2 mins to brush more sauce on top
Let the ribs rest, covered for ~30 mins
Element 2. Mash
Chop up the potatoes into chunks and throw into pot with cold water
Bring to a boil
Boil for ~20 mins or until soft
Strain liquid and mash potatoes (I use the pestle from my mortar)
Loosen up the mash with milk, add salt, feel free to add butter if desired
Sprinkle chives on top as garnish
Happy cooking 🍖 Let me know what you made today!