Contributed by @allabout_our_food
No, it’s not a corporate endorsement. It’s the initials of the 3 ingredients in the easiest rib marinade you’ll ever make: mayo, mustard and miso. Like a lot of our recipes, it’s a good base to work from/play around with. Just note that the presence of both mayo and miso means the base recipe is already plenty salty.
This is for 2 racks of pork ribs – maybe 2kg in weight. Scale up or down accordingly.
1. Mix equal parts mayonnaise, miso paste and Dijon mustard in a bowl. We used about 1/3 cup/75ml each. You don’t have to be super-precise.
2. Spread the mixture on both sides of both racks of ribs. You may have some left over – reserve this for making sauce later. If you don’t have any left, whip up another small amount – a tablespoon/15 ml of each M will do.
3. We like to let out ribs marinate in the fridge for 3-4 hours, then take out an hour before we start to cook.
4. Preheat your oven to 300F/180C and place the marinated ribs meat side up on a roasting rack over a deepish pan into which you’ve poured 1 cup/250ml water. (This is going to keep the ribs moist and also catch all their yummy drippings.)
5. When the oven is ready, put the ribs in on the middle rack. Cook for an hour, then flip the ribs so the bone side is up and cook for another half hour or so. We usually flip them back over at this point so the meat side is up, and depending on the overall level of char, crank up the oven all the way for another 15 minutes of crisping. Your times will vary depending on your oven, the thickness of your ribs, etc.
6. When you’re happy with the doneness of your ribs, remove from the oven and set aside to rest while you make a quick sauce. This consists of the pan drippings, your leftover 3M marinade, a splash of vinegar (we use white wine but rice wine or sherry would also work well) whisked vigorously or, for even better emulsifying, frothed using your immersion blender/blender stick.
7. Serve and enjoy. We like these with pickles and homemade coleslaw, but go wild.
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