Miso Marinated Ribs with Soy Smashed Potatoes and Green Bean Salad

For the dark miso marinade:
In a bowl, place the dark miso paste, brown sugar, cayenne, and vinegar, and mix to combine. Add the shallot, garlic, orange zest, orange juice, soy sauce, and sesame oil. Mix well.

For the toasted soy nut mix:
In a saute pan, heat the vegetable oil over medium heat. Add the shallot and lightly brown, stirring constantly. Add the garlic and ginger, and lightly brown, ensuring they do not burn.

Add the soy nuts and lightly toast for 1 to 2 minutes. Remove the mixture from the heat, and season with salt.

For the baby back ribs:
Preheat the oven to 300 degrees F. Line a tray with foil. Place the onions and sliced orange on a tray.

Brush 1/2 of the miso marinade all over the ribs. Place the ribs, bone-side down, on top of the onions and orange slices. Squeeze the juice of 1/2 an orange over the ribs. Add the water to the bottom of the tray before placing in the oven. Place the ribs in the oven and cook until tender, approximately 2 hours.

Halfway through the cooking time, squeeze the juice of the remaining orange over the ribs. In the last 1/2 hour of cooking, brush the remaining miso marinade over the ribs. Garnish the ribs with 3 tablespoons of toasted soy nut mix.

To make Soy Smashed Potatoes:
Hard boil the potatoes in heavily salted water and cook until the skins split. Drain the potatoes. Lightly smash with a fork. Toss the potatoes with the toasted soy nut mix and chopped parsley. Season the mixture with salt.

To make Green Bean Salad:
Prepare the miso dressing and set aside. Soak the red onion in cold water for 5 minutes, drain and pat dry. Place the green beans and red onions in a bowl. Add the miso dressing and toss.

To make Miso Dressing:
In a bowl, mix the cumin, blonde miso paste, and honey. Add the vinegar, lemon zest, and lemon juice. Add the oil, and whisk to incorporate.