Step 1Preheat oven to 150°C (130°C fan) mark 2. For the ribs, lay 2 large sheets of heavy-duty foil side by side on a work surface and brush all over with oil, then place a rack of ribs in the centre of each. In a small bowl, mix the cornflour, soy sauce and vinegar until smooth. Scrape on to, then rub all over, the ribs. Fold up the foil and scrunch the edges together to make a sealed parcel around each rack of ribs. Place side by side on a large baking tray and cook for 11⁄2hr, or until very tender and the meat is pulling away from the bones.
Step 2Meanwhile, make the miso glaze. In a small pan over low heat, whisk the miso, sriracha, soy, honey and 1tbsp water until smooth and combined. Heat, whisking constantly, until the mixture just starts to bubble gently. Remove from heat and whisk in the sesame oil. Set aside.
Step 3Once the ribs are cooked, open the foil parcels to fully expose the meat. Generously brush over the miso glaze, then barbecue or grill the ribs over/under medium heat for 15-20min, carefully turning the ribs a couple of times and basting with more glaze, until sticky and charred. Sprinkle over the sesame seeds for the final 5min of cooking. Serve.
GET AHEAD Prepare to end of step 2 up to a day ahead. Cool and chill ribs. Cool, cover and chill glaze. To serve, allow ribs and glaze to come to room temperature. Reheat the ribs in their sealed foil parcels on the barbecue or in an oven preheated to 180°C (160°C fan) mark 4 until piping hot, then complete recipe.
Per serving:
Calories: 214
Protein: 18g
Fat: 10g
Saturates: 4g
Carbs: 13g
Sugars: 10g
Fibre: 0.4g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
