Savory Miso Braised Pork Ribs

Tender, fall-off-the-bone pork ribs infused with a rich, caramelized miso glaze. This hearty dish is elevated by aromatic ginger, garlic, and savory mirin.

Ingredients

• 1 kg pork ribs
• 1/3 cup miso paste
• 1/2 tbsp sugar
• 3 tbsp mirin
• 1 tbsp cooking oil
• 1 onion
• 1 clove garlic
• 1 tsp ginger
• 50 ml water
• to taste green onions

Instructions

1. 1Prepare the Miso Base

   

   Add one-third cup of miso paste to a clear glass bowl. This rich, fermented ingredient forms the savory foundation of the marinade.

   Tip: Use a light or white miso for a milder, slightly sweeter flavor profile that complements the pork.
2. 2Add Sugar

   

   Add half a tablespoon of white sugar to the bowl containing the miso paste. The sugar helps balance the saltiness of the miso.

   Tip: Ensure the sugar is fine-grained to help it dissolve quickly into the marinade.
3. 3Add Water

   

   Pour 50 milliliters of water into the bowl with the miso and sugar. This will help loosen the paste to create a smooth, pourable marinade.

   Tip: Using room temperature water makes it easier to incorporate the miso paste without clumping.
4. 4Incorporate Mirin

   

   Pour three tablespoons of mirin into the bowl. Mirin adds a subtle sweetness and a beautiful sheen to the final dish.

   Tip: If you dont have mirin, a mixture of sake and a little extra sugar can be used as a substitute.
5. 5Whisk the Marinade

   

   Using a wooden spoon, stir the mixture vigorously until all ingredients are well combined and the marinade is smooth.

   Tip: Stir until no lumps of miso remain to ensure an even flavor on the ribs.
6. 6Marinate the Ribs

   

   Carefully place one kilogram of raw pork ribs into the bowl with the prepared marinade. Coat each piece thoroughly and let them marinate for one hour in the refrigerator to keep the meat safe.

   Tip: Keep the meat chilled during the marination process for food safety.
7. 7Massage the Ribs

   

   Use your hands to thoroughly mix and coat each rib with the savory sauce. Massaging the marinade into the meat helps the flavors penetrate deeper before you begin the cooking process.

   Tip: Thorough coating ensures every piece develops a deep flavor profile.
8. 8Prepare the pot

   

   Place a heavy-bottomed pot over medium heat and add one tablespoon of cooking oil. Allow the oil to heat up until it shimmer across the surface, preparing it for searing.

   Tip: Ensuring the pot and oil are properly heated before adding the meat will help achieve a better sear.
9. 9Sear the ribs

   

   Using tongs, carefully place the marinated pork ribs into the hot pot. Work in batches if necessary to avoid crowding the pot, which allows the meat to brown effectively.

   Tip: Be careful when adding the ribs, as the marinade may cause the oil to splatter slightly.
10. 10Brown the ribs

    

    Allow the ribs to sear undisturbed for a few minutes until a golden-brown crust forms. Use tongs to flip the ribs, ensuring all sides are evenly browned to lock in the flavor.

    Tip: Achieving a good sear on all sides provides a deep, caramelized flavor base for the final braise.
11. 11Add the aromatics

    

    Once the ribs are browned, add the chopped onion into the pot with the meat. Stir well to combine, letting the onions soften and release their fragrance into the savory fond at the bottom of the pot.

    Tip: The onions will deglaze the pot slightly, picking up the browned bits of flavor from the bottom.
12. 12Incorporate garlic

    

    Add the minced garlic into the pot along with the ribs and onions. Stir for about a minute until the garlic becomes fragrant, being careful not to let it burn.

    Tip: Adding garlic after the onions have started to soften prevents it from burning and becoming bitter.
13. 13Add aromatics

    

    After browning the marinated pork ribs, add one chopped onion, one minced garlic clove, and one teaspoon of minced ginger to the potcite: 1. These aromatics will build the foundational savory flavor of the braisecite: 1.

    Tip: Adding the aromatics after browning the meat prevents them from burning in the hot oil.
14. 14Stir to combine

    

    Stir the ribs and aromatics together in the pot using a wooden spooncite: 1. Ensure the onions, garlic, and ginger are evenly distributed among the pork ribs and begin to softencite: 1.

    Tip: Scrape the bottom of the pot while stirring to release any browned bits, which are packed with flavor.
15. 15Cover and simmer

    

    Place the lid on the pot to trap the steam and moisturecite: 1. Let the ribs simmer gently for one hour to allow the meat to become tendercite: 1.

    Tip: A heavy, tight-fitting lid like the one on a Dutch oven works best for braising because it minimizes moisture loss.
16. 16Add water if needed

    

    Midway through the braising time, check the liquid level in the potcite: 1. If the sauce has reduced too much, pour in a little additional water to keep the ribs simmering smoothlycite: 1.

    Tip: Check the pot periodically to ensure the bottom isnt burning. Adding a splash of water helps regulate the heat.
17. 17Reduce the sauce

    

    Continue simmering until the meat is completely tender and ready to fall off the bonecite: 1. The braising liquid should reduce into a rich, bubbling, and thick savory glaze that coats the ribscite: 1.

    Tip: If the meat is tender but the sauce is still too thin, remove the lid for the final few minutes of cooking to let the liquid evaporate.
18. 18Plate the ribs

    

    Using tongs, carefully place the tender, glazed pork ribs on a plate next to a serving of hot white ricecite: 1. The rich, savory miso sauce pairs perfectly with the fluffy ricecite: 1.

    Tip: Spoon some of the extra thickened braising liquid from the pot over the ribs and rice for maximum flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions