Miso Ribs + The Perfect Baked Potato

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Miso Ribs
serves 6

        1 spareribs (about 4 pounds)

        2 garlic cloves, finely diced

        2 Tbs. rice vinegar

        1/4 cup soy sauce

        3 Tbs. sugar

        2 Tbs. red miso

        1 tsp. whole black peppercorns

Place ribs in a shallow roasting pan or baking sheet and pat dry with a paper towel. In a small bowl mix together garlic cloves, rice vinegar, soy sauce, sugar, red miso and black peppercorns. Coat ribs in this marinade. Cover pan with plastic wrap and place in the refrigerator overnight or at least 4 hours.

Remove the ribs from the refrigerator about an hour before you are going to begin baking them. Pre-heat the oven to 250 degrees. Remove the marinade and place in a small saucepan, setting this aside. Place the ribs in the oven and bake for 4 hours. About 2 hours in, begin reducing your marinade. Bring to a simmer, stirring occasionally until it has reduced by half. With one hour left on the ribs, begin basting with the reduced marinade every 15 minutes until there is no more marinade left.  Remove from the oven and let sit for about 15 minutes. Place ribs on a large cutting board and begin cutting! Optional to serve with sesame seeds and scallions as a garnish.


The Perfect Baked Potato with Bacon, Sour Cream, Cheese and Chives

Serves 4

4 russet potatoes (about 2½ pounds), scrubbed

Olive oil (for rubbing)

Flaky sea salt

Freshly ground black pepper

Unsalted butter

4-6 strips of bacon

⅔ cup sour cream

1 cup shredded cheddar cheese

½ cup chopped scallions or chives

Hot sauce!

Preheat oven to 350°. Prick potatoes all over with a fork and rub with oil; season generously with salt and pepper.

Place potatoes directly on an oven rack and roast until very soft when squeezed and skin is crisp, 60–75 minutes.

Place bacon on a baking sheet that ideally has a bakers rack inserted on top (this helps make the bacon extra crispy), and when the potatoes get to 45 minutes place in oven and cook for 12-15 minutes until crisp. Remove from oven, place on paper towels. Once cool to the touch, break up with your hands, or cut into chunks.

Cut open each potato; season with salt and pepper and top with butter. Now begin adding your toppings!

RecipesAshley Marti