Miso and Dulce de Leche Pork Ribs
An Argentinian-Japanese Nikkei-Argentine showpiece, baby back ribs slow-baked until fall-off-the-bone tender then glazed in a miso and dulce de leche sauce where the Argentine caramel tradition and the Japanese fermented soybean depth are built into the glaze together so neither can be removed without losing the dish.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Remove membrane from ribs. Mix 0.75 tsp salt, 0.25 tsp black pepper, 0.5 tsp smoked paprika, 0.25 tsp garlic powder. Rub all over both sides of the rack. Whisk glaze: combine 75g dulce de leche, 1.25 tbsp white miso, 0.75 tbsp soy sauce, 0.5 tbsp rice vinegar, 1 clove grated garlic, 4g grated ginger, 0.5 tsp sesame oil until smooth. Prepare chimichurri slaw: toss 150g shredded cabbage with 10g parsley, 2.5g oregano, 1 tbsp red wine vinegar, 1 tbsp olive oil, 1 clove grated garlic, 0.125 tsp chilli flakes, 0.25 tsp salt.
Wrap
Preheat oven to 150°C. Wrap the rib rack tightly in two layers of foil. Place on a baking tray.
Bake 1
Bake at 150°C for 1.5 hours until meat is very tender and has pulled back from bone ends. Unwrap carefully.
Glaze
Increase oven to 220°C. Brush ribs generously with glaze on both sides. Bake uncovered 8–10 minutes, brushing with more glaze every 3 minutes, until deeply caramelised and sticky.
Rest and plate
Rest ribs 5 minutes. Toss chimichurri slaw and let sit 5 minutes. Slice ribs between the bones. Serve with steamed jasmine rice and chimichurri slaw alongside.
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