Inspired by the miso butterscotch pork belly Dave and I had with our friend Allyson at Tailor earlier this fall, these ribs are meatier, heftier, and to my belly more satisfying than Sam Mason’s creation. The pork belly was just splendid, and it’s just that I personally prefer less fatty meat, cooked on the bone for more flavor.

What really happened was that my butcher sold me some rib-on pork belly, and I had to remove the ribs myself in order to cure the belly into pancetta (which was, for the record, the most amazing pork product I have ever put in my mouth). We couldn’t let the ribs go to waste, so Dave threw this dish together.

I know that sometimes I post recipes that seem complicated to make, but this one is easy and simple, with a pretty short ingredient list. Go ahead, try it! You’ll be glad you did.

Miso butterscotch is a fantastic idea - thank you, Sam Mason! I have a few more thoughts on how to use it, and I’d love to hear any suggestions the rest of you have as well. I definitely want to swirl it into brownies, and I think it would be wonderful in some sort of banana pecan tartlets.

Unrelated but important: There are only three days left to donate to charity by bidding on my cooking class for two and all the other wonderful prizes for Menu for Hope!

Miso Butterscotch Spare Ribs
For the ribs
10 lbs pork spare ribs
Hard cider or other braising liquid
For the sauce
3/4 C dark brown sugar, packed
1/2 C light corn syrup
2 tbsp unsalted butter
1/4 tsp cream of tartar
1/2 C heavy cream
2 tsp vanilla extract
3/8 C red miso (or more to taste)

Preheat your oven to 300 F.

Place the ribs into a roasting pan. Add in some liquid, about 1/2″ or so, just to keep them moist. Cover tightly. Cook for about 3 hours or so, flipping the ribs and adding liquid if necessary every hour, until the meat is tender and falling off the bone.

While that’s going on, make the sauce.

In a small saucepan, simmer the sugar, corn syrup, butter, and cream of tartar together until it reaches 240 F, then immediately stir in the heavy cream and vanilla extract. When it’s just about ready, nice and thick, stir in the miso.

Brush the sauce over the ribs once they’re done, and serve immediately.

Posted by Danielle in Sweets, Savories, Meat, Sauces and Condiments on December 19th, 2007 | | Permalink