Miso-glazed Ribs with Apple Slaw – 味噌釉面排骨

Love meat and a jolly good time guys? Here’s an easy and tantalizing recipe for that Christmas dinner.

We used baby back ribs for this recipe, and marinated it in a miso and honey mixture. Next we used the portable Weber Q1400 Electric Grill, which is suitable for most Singaporean households. Grill it in 125°C for 2 hours, and remember to brush the miso marinade every 15 minutes.

The Apple Slaw is an easy side and contrasts well with the ribs, ideal for serving for your Christmas feasting!

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  • Servings: 4

  • Time: 3 hour 45 minutes

  • Skill: Easy


  1. 2 racks baby back ribs (2kg)

  2. 3 tbsp white miso paste

  3. 4 tbsp honey

  4. 3 tbsp soy sauce

  5. 1 tbsp mirin

  6. garnish toasted sesame seeds

  7. Ingredients

    Apple Slaw:

    1. ¼ cup olive oil

    2. 2 tsp Dijon mustard

    3. 1 tbsp honey

    4. juice from 1 lime

    5. 1 small purple cabbage

    6. 1 carrot

    7. 1 medium green apples

    8. A bunch of fresh Cilantro/Chinese Parsley

    9. 1 tsp Sea salt

    10. 1 tsp Black pepper


    1. Mix white miso, honey, soy sauce and mirin in a bowl.

    2. Pour half of mixture in a bowl. Pour rest of mixture over ribs, and marinate. Let it sit for 1 hour or refrigerate overnight.

    3. Preheat the Weber Q1400 Electric Grill on medium heat to 125°C for 20 minutes.

    4. Place ribs in grill and cook in 125°C grill for 2 hours.

    5. Slice purple cabbage, carrot and apples into thin strips

    6. Whisk olive oil, mustard, honey, lime juice, salt and pepper in a big bowl. Toss the sliced purple cabbage, carrots and apples in.

    7. Cover the bowl and chill in the fridge. Mixed in the chopped Cilantro/Chinese Parsley right before serving.

    8. After 2 hours, brush miso mixture onto ribs every 15 minutes and cook for another 1 hour.

    9. Toss apple slaw ingredients together. Serve with the Miso-glazed ribs.