Korean‑Style Spareribs with Miso‑Garlic Glaze (Japanese Fusion)

Ingredients

• 1.2 kg Pork spareribs
• 3 tablespoons White miso paste
• 4 pieces Garlic cloves, minced
• 2 tablespoons Mirin (sweet rice wine)
• 2 tablespoons Soy sauce (gluten‑free if needed)
• 1 tablespoon Rice vinegar
• 1 tablespoon Olive oil
• 1 teaspoon Fresh ginger, grated
• 1/2 teaspoon Black pepper
• 1/2 teaspoon Salt

Instructions

1. 1

   Preheat the oven to 150°C (300°F). Pat the spareribs dry, season both sides with salt and black pepper, and place them on a large roasting pan.

2. 2

   In a bowl, whisk together miso paste, minced garlic, grated ginger, soy sauce, mirin, rice vinegar, and olive oil until smooth; this forms the glaze.

3. 3

   Brush a generous layer of the glaze over the ribs, cover the pan tightly with foil, and roast for 2 hours, basting with additional glaze every 30 minutes.

4. 4

   After 2 hours, remove the foil, increase oven temperature to 200°C (400°F), and roast for another 15‑20 minutes, brushing the ribs with the remaining glaze to achieve a caramelized finish.

5. 5

   Let the ribs rest for 5 minutes before cutting into portions; serve hot, optionally garnished with sliced green onions (omit if low‑carb strict).