Jimoto Style Pork Ribs with Umami Spice Mix
INGREDIENTS
1kg American Style Pork Ribs
Dry Rub
1 tbsp Togarashi
1 tbsp Umami Powder
1 tsp Dried Thyme
1 tsp cracked black pepper
2 tsp smoked paprika
Barbecue Sauce
100ml Shiso Teriyaki
20ml Honey
1 tsp Smoked Paprika
1 teaspoon Crack Black Pepper
1 tbsp Miso
1 tbsp Tomato Paste
1/2 tsp Garlic Powder
1 tbsp Worcestershire Sauce
Method
Prepare the Ribs:
Rub the ribs thoroughly with the dry rub mixture, coating every surface.
Wrap the ribs in foil and slow-cook in a preheated oven set to 150C, for 2 hours. After cooking, place in the fridge overnight uncovered to dry out.
Make the sauce:
Combine all the sauce ingredients in a pan and bring to the boil and cook for about 1 minute.
Finish:
If grilling- place a small amount of oil on the grill to avoid sticking. glazer the ribs with the sauce with a brush until caramelised.
If using the air fryer, place in clean foil and pour the sauce all over the ribs, and cook at 220C for about 8 minutes- or until caramelised fully.
Serve with the sauce from the foil.