It’s hard to believe, but there once was a time, not too long ago, that I had never cooked with miso – and now my fridge is never without a tub! It’s become one of my absolute favorite ingredients. Another thing I adore is a tender rack of ribs, and Smitten Kitchen’s Miso Maple Ribs with Roasted Scallions has been calling my name all year!
I am so thankful that these are oven-roasted so I didn’t need to adapt from a grilling recipe (a major win for apartment dwellers or anyone grill-less!). It’s as easy as slathering baby back ribs with a savory-sweet sauce made from miso, maple syrup, and rice vinegar, then baked until fall-off-the-bone tender.
While the ribs roast, you take the leftover sauce and reduce it to a rich glaze that drizzled generously over the ribs before they get a final broil alongside scallions. For that little effort, you’re rewarded with sweet, savory, umami ribs you’ll likely be making over and over again this summer!
Book: Smitten Kitchen Everyday, page 195
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: Miso
Pricey Ingredients: —
Hard-to-find: —
Recipe not online.
