Miso Pork Ribs with Chile-Honey Glaze Recipe | Epicurious

Name: Miso Pork Ribs with Chile-Honey Glaze Recipe | Epicurious
Ingredients: 4 racks St. Louis–style pork spareribs (8–10 lb. total); 2 dried shiitake mushrooms, finely ground in a spice mill, or 2 Tbsp. shiitake mushroom powder; ½ cup red miso; ¼ cup sunflower oil or other neutral oil; 2 Tbsp. coarsely chopped oil-packed Calabrian chiles or 2 tsp. crushed red pepper flakes; ½ medium onion, finely chopped; ½ tsp. kosher salt; 3 garlic cloves, finely chopped; 1 (2-inch) piece ginger, peeled, finely grated; ⅓ cup gochujang (Korean hot pepper paste); ¼ cup tamari or low-sodium soy sauce; ¼ cup unseasoned rice vinegar; ⅓ cup honey; Nonstick vegetable oil spray or vegetable oil (for foil); 6 scallions, thinly sliced; Fried shallots (optional; for topping)

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The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles—a perfect example of Whitaker’s fearless fusion.

Keywords

ribs
american
pork rib
main
dinner
nut free
dairy free
blender
christmas
bon appétit

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Ingredients

4 racks St. Louis–style pork spareribs (8–10 lb. total)
2 dried shiitake mushrooms, finely ground in a spice mill, or 2 Tbsp. shiitake mushroom powder
½ cup red miso
¼ cup sunflower oil or other neutral oil
2 Tbsp. coarsely chopped oil-packed Calabrian chiles or 2 tsp. crushed red pepper flakes
½ medium onion, finely chopped
½ tsp. kosher salt
3 garlic cloves, finely chopped
1 (2-inch) piece ginger, peeled, finely grated
⅓ cup gochujang (Korean hot pepper paste)
¼ cup tamari or low-sodium soy sauce
¼ cup unseasoned rice vinegar
⅓ cup honey
Nonstick vegetable oil spray or vegetable oil (for foil)
6 scallions, thinly sliced
Fried shallots (optional; for topping)