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Slow cooker sesame and miso ribs

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Slow cooker sesame and miso ribs

These sweet and sticky sesame and miso ribs are cooked to melting tenderness in the slow cooker before being caramelised with a blast of intense heat; a barbecue will give them a hint of smoky flavour, or you can brown them under a very hot grill.

Ingredients

Method

  1. Preheat the slow cooker to low. Slice each rib rack in half and set aside.

  2. In a large bowl, combine the ginger, garlic, spring onion whites, half the chilli, the soy sauce, miso paste and sesame oil. Add a good pinch of salt and mix well.

  3. Turn each half rack of ribs in the marinade to coat, then place in the slow cooker, stacking them side by side so that they are all touching the base. Pour the marinade over the ribs and put the lid on. Cook for 6 hours until very tender.

  4. Use tongs to remove the racks from the slow cooker to a plate – try not to break them up.

  5. Light the barbecue about 30 minutes before you plan to start cooking (if using, you can skip this step and use the grill instead).

  6. Once the slow cooker bowl is cool enough to pick up safely, strain the marinade through a sieve into a saucepan. Place over a medium heat and cook vigorously for about 5 minutes, or until the liquid has thickened to a sticky glaze. Add the honey and cook for a couple more minutes until it is well incorporated.

  7. If you are not using a barbecue, preheat the grill to high.

  8. Put the rib racks on a tray lined with kitchen foil and brush them liberally on both sides with the glaze, reserving a little. Place the tray of ribs on the barbecue or under the grill and cook until browned and crisped at the edges.

  9. Finish by brushing with the reserved glaze. To serve, sprinkle with the reserved chilli and spring onions and the toasted sesame seeds.

Recipe Tips

You could turn the racks over halfway through cooking in the slow cooker, so both sides have some time cooking in the marinade, but this is not essential.