BBQ Miso, Giner & Chilli Spare Ribs

With summer upon us, Jemima’s been nudging her husband Ben, not known for his culinary abilities, in this direction, having invested in a state of the art, sleek and sexy Big Green Egg, in which so far he hasn’t shown much interest. So this week we have been playing around in the garden, with all the added extra ‘egg-ccessories’, coming up with new recipes for this chefs dream new toy- everything from baking bread, to pizzas, smoking chicken in hickory chips.. you name it. This state of the art cooker does pretty much anything, which helps when trying to justify spending the hefty sum. There is nothing more depressing then the site of heaps of litter strewn about the kinds of pretty places you would go for a picnic. Worst of all are those cheap single-use disposable barbeques that people always seem to leave behind. They admit toxic air and are clearly quite crap- don’t even last for that long. Single use anything- plastic bags, bottles, knives and forks- are a big no no in our books. Scientists reported only this week that on current trends before long there will be a greater volume of plastic garbage then fish in the worlds ocean. Plastic straws reportedly make up 10% of this! Its not hard to avoid single use plastic products- there are plenty re usable (glass bottles) or biodegradable (eg bamboo plates- which we love) alternatives. Sticky miso ribs was our invention for this week- both agreed that a BBQ recipe to share with you should be something fun, that you pick up with your hands and make a bit of a mess. There is no other way to eat ribs then getting it all over your hands and face, so get ready to make a mess and have a tarty revamp of your nostalgic childhood dish. The ginger and sweet sticky miso works very well when crispy and charred on the ribs. Make sure to ask your butcher to cut back the fat.


    Serves 2-4

    1 tbsp miso
    2 tbsp maple syrup
    1 chili, deseeded and chopped finely 
    2 garlics, crushed
    4 spring onions finely sliced
    2 inch ginger grated
    2 tbs soy sauce
    2 limes, juice and zest
    3 tbsp Cider vinegar or rice wine vinegar 


To ensure tender ribs simmer in boiling water for 30 mins, and then set aside. mix your marinade in a bowl and then place your ribs into merrinade, minimum of 3-4 hours- better overnight. They can be grilled, barbecued or roasted in about 15-20 mins. We love them best on the BBQ- served with rice, crunchy Asian slaw and a delicious miso dressing.