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1/3 Photos of Miso Marinated Spareribs With Hickory Smoke
I pretty much came up with this one on accident. Years ago, I was looking for a new flavor and decided to make a marinade out of a few packages of instant Miso Soup (too salty compared to real Miso). It turned out pretty good…. Today I use the real thing. I make Miso from scratch and marinate the ribs for a little less than 18 hours. Every time I’ve made these ribs they have gone over big. For one you get this interesting taste of Miso plus you can still taste the Pork (unlike a lot of Rubs or over bearing Marinades). The sauce and or side dipping sauces are (should haven’t made any yet) be pretty interesting. I was thinking a Wasabi Coconut sauce would be nice with the sweet and the heat!!!. Good luck and let me know how this works for you.
Units: US | Metric
Serving Size: 1 (20 g)
Servings Per Recipe: 4
The following items or measurements are not included: