Maple Miso Asian Baby Back Ribs

When you just gotta have meat, consider pork - one of the most efficient and least impactful meats.  And just plain delicious.

Pork ribs are a real treat for me; I splurge once or twice a year.  I look for meaty St. Louis racks which I marinate (or dry rub) for hours before I cook (usually overnight).  Classic Southern BBQ ribs are great, but try these Asian inspired babies sweetened with maple syrup, for an incredible umami adventure. One of the keys to success here is finding a good red miso, and don't forget the fish sauce.

1 meaty rack St. Louis pork ribs

Rib BBQ Sauce:

4 cloves garlic

2-inches ginger, peeled and quartered

1 Tbsp fresh cilantro (or parsley)

1/4 cup soy sauce

1/4 cup pale dry sherry

3 Tbsp maple syrup, or honey

2 tsp sesame oil

1 Tbsp fish sauce

1 Tbsp red miso

juice of two lemons

Pulse the garlic and ginger in a small food processor until minced. Add the remaining ribs barbecue sauce ingredients to the processor and blend until mixed well.

Marinate the rack of ribs in the sauce ideally overnight in the refrigerator. You can marinate in a large plastic bag or here I used a fish poacher which fit the rack of ribs perfectly.

Preheat oven to 375F.  Bake the ribs covered for about an hour flipping them halfway through. 

Baste well with the sauce and cook uncovered for another hour basting the ribs every 15 minutes or so.

The ribs should be very tender at this point if not cook for another 15 to 20 minutes or until they are very tender and the meat is beginning to fall off the bone. Remove the ribs to a serving platter and slice between the bones for individual servings.

Serves 2.