• Rutabaga, Celery, Dill, & Smoked Chicken Soup
  • Matcha Whoopie Pies with Sakura Buttercream Filling
  • Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage
  • Mushroom Chicken Pie
  • Pistachio Wasabi Beets
  • Sichuan Chili Oil, and variety of cold-chicken-based lunches
  • Lemony Pea and Radish Salad with Mint
  • The Fort Greene
  • East African Sweet Pea Soup
  • Lazy, Rustic, Haphazard, and Amazing Sour Cherry Pies
  • Malaysian Chicken Satay
  • The Wildman’s iPhone App
  • Welsh Cakes with Dried Apricots and Candied Ginger
  • Farmhouse Pork with Black Beans and Green Peppers (and Trotter Gear)
  • Black Pepper Tofu with Pork
  • Peposo
  • Toasted Hazelnut Chai
  • Kentucky Coffee Spread
  • Banana Guacamole
  • Spicy Shrimp with Wine Rice
  • Double Ginger Chocolate Chunk Scones
  • Artichoke and Blood Orange Salad (with frisee, parsley, and cardamom)
  • Chevre Truffles
  • Clementine Sassafras Ice Cream
  • Jack is Closed (but you can vote for our pie on Sunday)
  • Our Wedding
  • Pecan Mole
  • Son-in-Law Eggs
  • Saffron Turmeric Cake with Meyer Lemon Sorbet, Argan Oil Whipped Cream, Almond Brittle, and Thyme
  • My Triumphant Return, with a Book Giveaway!

« | Main | »

Miso Butterscotch Spare Ribs

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.

Post a comment

You can leave a response, or trackback from your own site.

6 Responses to “Miso Butterscotch Spare Ribs”

  1. Ellie says:

    Heh, what a coincidence – I made ribs just last night too! Alas, mine did not have this stunning marinade…my mouth is drooling at the idea of this combo, miso and butterscotch are two of my most loved flavourings!

  2. Reene says:

    WOW those look absolutely fantastic. That picture made my mouth water even though I just had a substantial breakfast.

  3. sugarlaws says:

    oh yum. i love miso anything!

  4. lila says:

    i love miso, but 10 lbs of ribs? that must be a typo, right??

  5. Ashley says:

    Er, maybe I’m just stupid, but… where is the butterscotch?

  6. Danielle says:

    lila – Nope, it’s not a typo. It’s because the sauce recipe makes tons of sauce. You could cut the sauce down, or just make fewer ribs and have leftover sauce, if you like.

    Ashley – The miso butterscotch sauce is made from the ingredients listed as “for the sauce”.

Leave a Reply

December 2007
S M T W T F S
« Nov   Jan »
 1
2345678
9101112131415
16171819202122
23242526272829
3031  

Metadata

Credits