Japanese-Inspired Pork Ribs (Crowd Cow)

Ingredients

• 1 rack pork spare ribs, about 2.5 to 3.5 pounds
• 1/3 cup shio koji
• apple juice or water
• 2 onions, each peeled and cut into four wedges
• 2 Tbls. sesame oil
• 4 cloves garlic, minced
• 1 (6 ounce) can tomato paste
• 1/2 cup mirin, sherry or apple juice
• 1/2 cup water
• 1/4 cup honey
• 1/4 cup white vinegar
• 2 Tbls. miso paste, any flavor will do
• 2 Tbls. Worcestershire sauce
• 2 tsp. dry mustard powder
• 1 tsp. chili powder
• 1 Tbs. grated fresh ginger
• 1/2 to 1 teaspoon red pepper flakes
• 1/4 cup fresh lemon juice
• 1 medium jicama, peeled and cut into thin matchsticks
• 1 English cucumber or two Persian cucumbers, sliced into thin rounds
• 2 Tbs. shio koji
• 1 Tbs. rice wine vinegar
• 2 tsp. sesame oil
• 1 red or jalapeño pepper, seeds removed, sliced thin, to taste (optional)
• 4 shiso leaves
• 1/2 cup good quality unsalted butter, room temperature
• 1/4 cup white miso (any miso will do but I like mild white with corn)