Sticky Miso Ribs (in 5 Minutes!) — the Easiest Umami Dinner

• celkový čas: 3 hours 15 minutes

Ingrediencie

The easiest, fastest, most umami-packed dinner you’ll make this week.

These boneless flanken ribs basically cook themselves. You mix everything right in the baking dish, toss the ribs to coat, cover, and slide them into the oven. That’s it. Five minutes of prep… and the payoff is insane.

The combo of white miso, ghojujang, brown sugar, garlic, ginger, Worcestershire, and white wine melts down into the stickiest, glossiest, sweet-savory glaze. The ribs get unbelievably tender — like “pull apart with a fork” tender — and the flavor is deep, rich, salty-sweet, and full of that addictive umami.

Perfect for Shabbat, weeknights, or anytime you want a no-stress dinner that tastes like you worked way harder than you did.

Recipe:

2 ⅕ kilo) 5 lbs boneless flanken ribs

3/4 cup white miso

1/2 cup ghojujang

1&1/2 cup brown sugar

1 Tbsp fish free Worcestershire

1/2 cup dry white wine

8 cloves garlic, minced

1 inch piece ginger, minced (abt 2 tsp)

1/4 tsp kosher salt

1/2 tsp black pepper

Postup

Add ribs to a large baking dish. Add remaining ingredients. Mix well to combine and distribute everything evenly. Rearrange ribs in a single layer. Cover with parchment and aluminum foil. Marinate for at least 1 hour or overnight. Preheat oven to 175°c (350°F). (If refrigerated remove ribs 1 hour prior to cooking). Place ribs in the oven and cook for 1&1/2-2 hours until fork tender! Serve hot and enjoy!