Miso Pork Ribs

Name: Miso Pork Ribs
Yield: 10
Ingredients: 200.0g KNORR Chinese Honey Soy Sauce Gluten Free 2.1kg; 250.0g Miso paste; 5.0x Pork ribs; 0.0n/a Seaweed salad (wakame), to serve; 0.0[_] Sweet potato chips, to serve; 0.0n/a Green beans, blanched to serve

Juicy and flavourful pork ribs are a winner on any menu. When cooked sous vide, not only do the ribs get extra tender but they take on the flavour of the marinade with extra intensity for mouthwatering results.

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What you need

KNORR Chinese Honey Soy Sauce Gluten Free 2.1kg 200.0 g
KNORR Chinese Honey Soy Sauce Gluten Free 2.1kg
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Miso paste 250.0 g
Pork ribs 5.0 x
Seaweed salad (wakame), to serve
Sweet potato chips, to serve
Green beans, blanched to serve

Casual Dining

Main Meals

Pork

Australian

Ribs & BBQ

Asian

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Pork Ribs
- Combine KNORR Chinese Honey Soy Sauce with water and miso paste.
- Pour over pork ribs. Marinate for 1 hour.
- Drain ribs and cook sous vide at 74˚ C for 12 hours.
Glaze
- Once the ribs are cooked through, drain the cooking juices from the bag into a pan. Reduce for 5 minutes.
- Brush ribs with the reduced glaze. Chargrill ribs until golden brown.
To Serve
- Divide the pork ribs into portions. Serve with seaweed salad, sweet potato chips, and green beans.
Chef's Tip
- Yellow miso is best for this dish, as it is less salty and more subtle in taste than red miso.
- Japanese seaweed salad, also known as wakame, is usually pickled and can be found in Asian grocery stores or seafood stockists.