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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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
