One-hour Miso Honey Pork Ribs with Soba Noodle Salad
Servings: 4 servings
No-fuss and fool-proof way to cook tender and delicious one-hour miso honey pork ribs that go so well with soba noodle salad.
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Ingredients
- 3 lbs Smithfield All Natural Back Ribs
- 2 Tbsp white miso paste
- 4 Tbsp honey
Soba noodle salad:
- 10 oz soba noodles
- 1 Tbsp white sesame seeds
- Small bunch of fresh cilantro leaves roughly chopped
- 2 stalks green onions thinly sliced
Dressing:
- 1 Tbsp soy sauce or more to your taste
- 1 Tbsp sesame oil
- 1 tsp honey
- 1 Tbsp rice vinegar
Instructions
Soba noodle salad (can be prepared one day before and served chilled if prefer):
- Cook the soba noodle according to the package. Drain and rinse with cold water. Cover and refrigerate the noodle. Prepare the dressing by whisking soy sauce, sesame oil, honey, and rice vinegar. When ready to serve, pour in the dressing, sprinkle in the cilantro leaves, green onions, and white sesame seeds and toss to mix everything.
Cooking the ribs:
- Mix the miso and honey in a medium bowl and set aside for later use
- Preheat your grill on high. We use a gas grill. Cut the ribs in two large pieces so they will cook faster. Double wrap each large piece in aluminum foil. Lower the heat to medium and place the ribs on the medium heat. Close the lid of the grill and let it cook for 1 hour. Flip the ribs over in 30 minutes so they cook more evenly
- After 1 hour. Remove the ribs from the grill and let them rest for 10 minutes. Very carefully unwrap the aluminum foil. There will be some hot steam coming out, so be careful. You will be surprised by how tender the pork ribs are. Discard the juice and fat that is collected in the foil. Brush the ribs with miso honey paste and grill them bone-side down over low to medium heat with the lid close until they are slightly charred, about 5 minutes. Generously baste in more sauce and remove from the grill. Let the ribs rest for another 5 minutes and then cut into individual ribs and served with the soba noodle salad
