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Miso Pork Ribs

Miso Pork Ribs

Ingredients:-

6 Pork Ribs
2 Tbsp of Miso
100ml of Water
2 Tbsp of Shaoxing Wine
1 Tbsp of Red Wine Vinegar
280g of Brown Sugar
2 Tbsp of Honey
2 Tbsp of Soy Sauce ( Gluten free for us)
1 Tsp od Sesame Oil
Salt & Pepper to season
Sesame Seeds to garnish

Method:-

(1) Season the Ribs with Salt & Pepper.
(2) Make of the marinade by heating the water in a pan, dissolving the sugar gently.
(3) Stir in the Miso Paste then add the Shaoxing Wine.
(4) Add the Red Wine Vinegar, Soy Sauce and Sesame Oil.
(5) Simmer for 2 to 3 minutes.
(6) Add the Honey and simmer for a further 2 minutes.
(7) Remove from the heat and allow to cool.
(8) Add the Ribs to the cooled marinade and refrigerate for at least 2 hours.
(9) Place in a pre-heated over at 160c in a covered disk for 1 ½ hours.
(10) Remove the Ribs and keep warm.
(11) Pour the remaining marinade into a pan and reduce to thicken the sauce over a low heat.
(12) Pour over the Ribs and garnish with Sesame Seeds.

We served ours with an Asian salad and some dips, as we probably wouldn’t have eaten Noodles or Rice as well.
 

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Coleslaw with Lemon recipe

Necessity is the mother of invention, as they say. A month or so ago we wanted a bit of a side dish to go with a meal but didn't have much in.
 
We had ½ a Celeriac, some Onions and a couple of rather sad Carrots. It's amazing what you can create (Or more specifically Sue can invent) from next to nothing. We've had similar versions on several occasions but today's was the best so far. It knocks the spots of shop bought Coleslaw.
 
Ingredients:-
 
Onions, Celeriac, Carrot. All finely sliced in roughly equal proportions
A dash of White Wine Vinegar
The juice of ½ a Lemon
Fresh chopped Parsley (Just for a bit of colour)
Mayonnaise
 
Method:-
 
(1) As simple as mixing everything together and serving really.
 
The crunch of the Celeriac and the sharpness of the Vinegar and Lemon really work well together.
 
 

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