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Miso Butterscotch Spare Ribs
By
Danielle Sucher
Published Nov 21, 2007
Modified Mar 7, 2008
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By
Danielle Sucher
Published Nov 21, 2007
Modified Mar 7, 2008
Share
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Inspired by the miso butterscotch pork belly we had at Tailor, these ribs are meatier, heftier, and to our bellies more satisfying than Sam Mason's creation.
Betcha expected a Thanksgiving recipe for us today. Well, our family traditionally goes to Peter Luger's every year on Thanksgiving, so we can't help you there. If you're willing to flout tradition, though, we can't think of a better way to express gratitude for our loved ones than by serving them these ribs.
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
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.
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Danielle Sucher
food
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recipe
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Danielle Sucher
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