Sticky miso and tamarind pork riblets
First, we coat the pork riblets in a rub of five spice, salt and cracked pepper before slow cooking for 10 hours in a low oven.
We blend miso, tamarind, soy sauce, honey, mirin, sesame oil and sriracha to make an umami-packed glaze which we brush over the riblets to be cooked for a second time at home. The riblets come with a sachet of glaze for basting for extra stickiness!
Pork riblet, miso paste (water, soybeans, rice malt, salt, alcohol 2%, riboflavin (101)), tamarind paste (tamarind 65%, water), mirin (glucose syrup (glucose, dextrose), rice, alcohol (14%), koji (rice, rice yeast)), rice wine vinegar, sriracha (chilli, sugar, salt, garlic, acetic acid, potassium sorbate, sodium bisulfite, xanthan gum), gluten free soy sauce (water, soybeans, rice, salt), sugar, honey, garlic, salt, spices, sesame oil, black pepper.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
Defrost fully. Preheat oven to 180 degree FF.
Remove the riblets from the plastic bag and lay on a baking paper-lined oven tray. Cook in the oven for 35 minutes, basting with the extra marinade every 10 minutes. Serve with Asian slaw, a cucumber salad and or coconut rice.