Pork Ribs with Black Garlic Miso Glaze

These baby back ribs get the ultimate upgrade with a robust and complex glaze that includes black garlic, miso, and dried mushrooms.

Pork Ribs with Black Garlic Miso

Eva Kolenko

Active Time:
40 mins
Chill Time:
12 hrs
Total Time:
16 hrs 40 mins
4 servings

The complex glaze on these ribs is robustly umami-rich from braised shallots, black garlic, miso, and dried shiitake mushrooms. It adds a sweet, savory depth to the tender baby back pork ribs. Brushing the meat with a pastry brush is the easiest way to apply the glaze to the hot seared ribs. Let the rib slab cool completely before slicing to allow the flavorful juices to reabsorb into the meat. Jason Barwikowski of Hiyu Wine Farm, Oregon, who shared this recipe, likes the deep, savory flavor of Red miso for the glaze; you can find it at most Asian grocery stores or online at 177milkstreet.com. Black garlic, which has a sweet, tangy flavor, can be found at specialty grocery stores or online at nuts.com.


  • 1 slab baby back pork ribs (about 2 pounds) 

  • 2 teaspoons fine sea salt

  • 1/2 teaspoon black pepper, plus more to taste

  • 2 cups water

  • 2/3 cup dry white wine

  • 1/3 cup black garlic cloves

  • 3 small unpeeled shallots (about 4 1/2 ounces)

  • 3 dried shiitake mushrooms (about 1/8 ounce)

  • 12 thyme sprigs

  • 3/4 cup red miso

  • 1/3 cup honey

  • 1/4 cup sherry vinegar (such as Sanchez Romate Reserva)

  • 2 tablespoons vegetable oil

  • Sliced scallions, for garnish


  1. Sprinkle rib slab with salt and pepper; place on a baking sheet lined with aluminum foil, and refrigerate, covered, 12 hours. Remove ribs, and let stand at room temperature 1 hour.

  2. Preheat oven to 300°F. Place ribs in a large roasting pan. Add 2 cups water, wine, black garlic cloves, unpeeled shallots, mushrooms, and thyme sprigs. Place a sheet of parchment paper over ribs, and cover pan tightly with aluminum foil.

  3. Roast ribs in preheated oven, covered, until meat is tender when pierced with the tip of a knife, about 2 hours and 30 minutes. Transfer to a cutting board, and let cool completely, about 30 minutes.

  4. While ribs cool, remove garlic cloves and shallots from liquid in roasting pan, and set aside. Pour liquid through a fine wire-mesh strainer into a bowl. Skim off as much fat as possible. Set liquid aside, and discard solids.

  5. Peel reserved shallots, and place in a blender. Add reserved garlic, reserved liquid, miso, honey, and sherry vinegar. Process until smooth, about 1 minute. Transfer miso mixture to a small saucepan, and bring to a boil over medium. Reduce heat to medium-low, and simmer, stirring often, until mixture is reduced to a thick barbecue sauce–like consistency, 20 to 25 minutes. Remove from heat, and let black garlic miso cool slightly, about 15 minutes.

  6. Meanwhile, cut rib slab into individual ribs. Heat oil in a large cast-iron skillet over medium until oil begins to shimmer. Working in 2 batches, cook ribs on each cut side until deep golden brown, about 2 minutes per side. Flip ribs, rounded meaty side down, and cook until deep golden brown, about 1 minute. Transfer to a platter, and immediately brush hot ribs with black garlic miso. Garnish with scallions, and serve with additional black garlic miso.

To Make Ahead

Ribs can be prepared through step 3 up to 2 days in advance. Wrap tightly in aluminum foil, and store in refrigerator. Let ribs stand at room temperature while preparing miso mixture in step 4.

Suggested Pairing

Substantial California Pinot Noir: 2021 Calera Central Coast

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