Ingredients per serve
Pork Ribs
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Miso paste 250.0 g
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racks American pork ribs 5.0 x
Preparation
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Pork Ribs
- Combine KNORR Chinese Honey Soy Sauce with KNORR Intense Flavours Umami, miso paste and 200 ml of water and pour over pork ribs. Marinate for 1 hour.
- Drain ribs. Cook sous vide at 74 degree Celsius for 12 hours.
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Glaze
- Once the ribs are cooked sous vide, drain the juices from the bag into a pan and reduce for 5 minutes.
- Brush ribs with the reduced glaze. Char-grill until golden brown.
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To Serve
- Divide the ribs into portions. Serve with pickled wakame, sweet potato chips and green beans.
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Tip
- It’s best to use yellow miso in this dish as it’s less salty and more subtle than red miso. Wakame is a finely shredded seaweed, usually pickled and can be found at Asian supermarkets or seafood stockists.
