The kids were home for about a week but we were so busy running around we never got around to our annual summer burger cook-off.  Disappointing but little did I know the chance to flex my culinary muscle would happen anyways.  Each year Saveur magazine presents awards for the Best Food Blog. While perusing the finalists I found a recipe for Honey Miso Ribs on the blog Son of a Southern Chef. They looked mouthwateringly delicious.  Lazurus Lynch, a 23 year old cute as a button southern chef is the author of the.  It is filled with energy, whimsy, and fun.  He oozes so much personality it practically slaps you in the face.  Look out Guy Fieri, this kid is the real deal and a natural for TV.

A tub of organic miso from the Ferry Plaza Farmer’s Market and a 3-pack of ribs from Costco in the fridge meant I was destined to make his rib recipe. Dinner was set, off to rowing.  I came home and 2 of the 3 racks of ribs were sitting on the counter coated with a dry rub.  Hubs casually says I used some of the ribs, what do you want to do with the last rack?

WHAAT?  ARE YOU CHALLENGING ME TO A RIB COOK-OFF?

GAME ON DUDE

Laz’s recipe called for oven baking the ribs, painting on the glaze, then baking the ribs for an additional 30 minutes.  The glaze is comprised of Japanese miso ( a soybean paste that is salty and flavorful), ginger, garlic, soy, lime, and sesame.  I wanted a touch more acid so I increased the lime juice and rounded up the soy sauce to a tablespoon.  Baste the ribs a couple of times during the last half hour of cooking, done. Serve em’ up.  Pretty darn easy.

On the other hand, Wes’s ribs call for PAINSTAKINGLY smoking them for hours and hours and rotating them on the grill CONSTANTLY.  His bbq sauce contains about a million ingredients and needs to be cooked on the stovetop and then brushed on his ribs about 50 times for the last 2,700 seconds of cooking (makes it sound like a long time right?).

I’m not trying to create bias or anything…

Miso Ribs above ready to eat – classic BBQ Ribs below still cooking on the grill. You be the judge.

So off we went to our friends Paul and Pam’s, ribs in hand.  After all we needed help eating 3 slabs of ribs.

In the end, in a diplomatic fashion, a tie was declared…both equally finger-licking delicious.

Wait, someone just got ribbed-off.

Print Pin

Miso Honey Ribs (Son of a Southern Chef)

Ingredients

• Miso Honey Ribs
• 1 rack baby back ribs
• Kosher salt and freshly ground black pepper
• 2 tablespoons white miso paste
• 2 cloves garlic grated
• 2 teaspoons ginger grated
• ½ cup honey
• ¼ cup brown sugar
• 1 tablespoon sesame oil
• 2 teaspoons soy sauce
• ½ tablespoon freshly squeezed lime juice

Instructions

• 1. Preheat oven to 375ºF.
• 2. Cut the ribs, dividing into two racks. Season ribs with salt and pepper on both sides. Transfer seasoned ribs to a tray lined with foil. Pour ½ cup of water into the tray and cover foil. Cook in the oven for 45 minutes to an hour.
• 3. In a small bowl whisk together the miso, garlic, ginger, honey, brown sugar, sesame oil, soy sauce, and lime juice.
• 4. Take ribs out of the oven and remove foil on the top. If there is a lot of liquid in the pan drain some off.
• 5. Baste both sides of ribs with the glaze and cook for an additional 30 to 45 minutes, basting top of ribs every 10 to 15 minutes, until golden brown.
• 5. Remove from oven, slice, and serve. Garnish with sliced green onions and toasted sesame seeds

Hi Mui.