Miso maple ribs with roasted scallions from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 195) by Deb Perelman

Ingredients

maple syrup
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- King Arthur Baking - United States
scallions
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

kbrooks on May 22, 2024

These are terrific. I baked the foil wrapped ribs meaty side down.Then,when done, put them meaty side up; raised the oven temperature to 450 degrees, brushed with the sauce and baked another 20 minutes or so, brushing with the sauce 2 more times.
stef on March 17, 2024

These ribs came out fall of the bone. Roasted for 3 hrs. Under broiler about 7 minutes. Nice recipe to have when BBQ hasn't been open for the season. Will repeat.
LPlume01845 on October 07, 2023

I made these on a maple miso themed dinner. I really enjoyed them. Great for a crowd
snoozermoose on December 07, 2021

Maybe I'm alone in saying this, but I thought they were good, not great. I love miso, and the sauce tasted amazing on its own but somehow it didn't translate to amazing ribs for me. I appreciate the change from a more traditional bbq sauce, but I've made better oven-baked ribs with other recipes. My husband didn't want more than one helping, which was telling.
Running_with_Wools on May 24, 2021

These were easy and beautiful. The meat was falling off of the bone. I liked the miso flavor in the sauce. However, personally I think it carmelized too-sweet at the end of the day. Though my teen-age daughter thought these were one of the best things I've ever made. Next time, I may put a little less maple.
Lsblackburn1 on May 17, 2020

These are so amazing - basically meat candy! My racks were pretty small so 2 hours did the trick. Also the sauce took way less time to reduce than she said.
ksg518 on May 15, 2019

Very good. We should have drained off more of the liquid before adding the last bit of glaze at the end. I can see using this with chicken - perhaps marinating the chicken and then brushing more on at the end of grilling. Our scallions turned somewhat mushy so we won't be doing that part again.
anya_sf on September 19, 2018

My racks were larger (3 lbs each). They finished cooking on the grill instead of the broiler, over a low flame for about 30 minutes. They were very tender. However, I should have made more glaze and used more salt. I thought the miso would leave them salty enough, but no. And there was only enough reduced glaze for the tops, not the bottoms, so the flavor was lacking. I would definitely make these again, but with way more glaze. I didn't make the scallions.
nadiam1000 on May 26, 2018

baked these in a large roaster covered with foil - not individual packets for 3 hours - I had 3 racks. I drained off the liquid before brushing with the reduced glaze and baking for another half hour. delicious flavor and tender ribs.
Frenchfoodie on April 02, 2018

Seriously good and nice change from bbq. Worth reducing the sauce a fair bit before the ribs come out as they give up lots of juice that can be added back in.
southerncooker on March 25, 2018

My family loved these. I was afraid that since they really love bbq ribs they might not like these but they were a hit. Even my daughter who doesn't care that much for ribs loved them. I did cook mine for about a half hour longer in the foil packets since my racks each weighted almost a pound more than what the recipe said. They were perfectly tender and delicious. My first time cooking with miso.