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.