The KaiKai Book

INGREDIENTS: Ribs: 2 racks baby back ribs (2kg) 3 tbsp white miso paste 4 tbsp honey 3 tbsp soy sauce 1 tbsp mirin garnish toasted sesame seeds Ingredients Apple Slaw: ¼ cup olive oil 2 tsp Dijon mustard 1 tbsp honey juice from 1 lime 1 small purple cabbage 1 carrot 1 medium green apples A bunch of fresh Cilantro/Chinese Parsley 1 tsp Sea salt 1 tsp Black pepper. COOKING METHOD: Mix white miso, honey, soy sauce and mirin in a bowl. Pour half of mixture in a bowl. Pour rest of mixture over ribs, and marinate. Let it sit for 1 hour or refrigerate overnight. Preheat the Weber Q1400 Electric Grill on medium heat to 125°C for 20 minutes. Place ribs in grill and cook in 125°C grill for 2 hours. Slice purple cabbage, carrot and apples into thin strips Whisk olive oil, mustard, honey, lime juice, salt and pepper in a big bowl. Toss the sliced purple cabbage, carrots and apples in. Cover the bowl and chill in the fridge. Mixed in the chopped Cilantro/Chinese Parsley right before serving. After 2 hours, brush miso mixture onto ribs every 15 minutes and cook for another 1 hour. Toss apple slaw ingredients together. Serve with the Miso-glazed ribs. See more @ http://themeatmen.sg/miso-glazed-ribs/