Maple Miso Spare Ribs

These ribs are one of my favourites to make.
I love Maple Syrup. Ever since I got real maple syrup and tried cooking with it, I've been addicted to cooking with it. It's so good. I love it for my pancakes, but cooking with it adds a nice depth to your food.

This is definitely a fusion type dish since maple syrup is mainly from North America :)

Maple Miso Spare Ribs

Makes: 1 Plate Prep Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 lbs spare ribs (cut per rib)
• 1/2 tsp soy sauce
• 1 tsp sugar
• 1 tsp corn starch
• 1 heaping tsp Miso
• 2 cloves garlic - minced
• mirin or other type of rice wine to deglaze (optional)
• 1 to 2 tbsp maple syrup

Directions

1. Wash your spare ribs to help get rid of chipped bones and then cut them per rib.
2. Marinate it with the soy sauce, sugar and corn starch for a minimum of 10 mins. The longer the more flavour your meat will have.
3. Mince your garlic
4. Heat your pan. Once it's hot, add oil and add the garlic and miso. Quickly stir.
5. Add the spare ribs and mix well. Keep stirring so your meat doesn't burn.
6. Add a little bit of water and cover to cook.
7. Check and stir your ribs every several minutes. Add more water if required, don't have to add too much, just a little to help the miso dissolve and to keep meat from sticking to pan.
8. Once your meat is ready, add a splash of mirin to deglaze the pan. Stir things around.
9. Turn off heat and add the maple syrup. I like to have all my ribs coated with maple syrup.

And you're done :)

Miso: It doesn't matter what type of miso you use. I find the taste is relatively the same between yellow and red miso. I don't find much of a difference between Korean and Japanese miso either.

Tip: you do not need a lot of soy sauce in this dish because the soy flavour really comes from the miso itself.
Also the Miso may be salty so do not add too much of both or your dish will be salty.
Balance it out with more sugar.