Smoky Ribs with Bulgogi Glaze
with coleslaw, hot sweet potatoes & miso butter
https://www.hellofresh.de/recipes/tokyo-grill-smoky-ribs-mit-teriyaki-glaze-663896f11a88dd466abaae30
The quantities provided above are averages only.
Ingredients
500 grams
Irish Pork Ribs
1 sachet(s)
Sriracha
1 sachet(s)
Sweet Chilli Sauce
120 grams
Coleslaw Mix
2 unit(s)
Sweet Potato
1 unit(s)
Scallion
1 sachet(s)
Miso Paste
(Contains: Soya)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
70 grams
Bulgogi Sauce
(Contains: Soya, Wheat, Cereals containing gluten, Fish, Sesame)
Not included in your delivery
2 tbsp
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Utensils
Cooking steps
Preheat your oven to 240°C/220°C fan/gas mark 9. Halve the potatoes lengthways and pop them onto a lined baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray.
Roast on the top shelf of your oven until fork tender, 30-40 mins.
Remove all the packaging and pop the pork ribs into an oven dish. Cover with foil and cook in the middle of the oven for 25-30 mins. IMPORTANT: Ensure the ribs are piping hot throughout.
In a small bowl, combine the bulgogi sauce, sweet chili sauce, and sriracha to make a glaze.
In the last 5 mins of cooking time of the pork ribs, remove the foil from the oven dish. Use a cooking brush or spoon to cover the ribs with three-quarters of the glaze and pop back in the oven uncovered, 5 mins.
In a second small bowl, mix the miso paste with2tbsp butter (per 2P).
Tip: If the butter is still too firm, you can put it in the oven for 30 seconds.
Toss the coleslaw with the aioli. Season to taste with salt and pepper.
Arrange the ribs on plates. Serve the slaw and sweet potatoes alongside.
Top sweet potatoes with miso butter and garnish ribs with sliced scallion. Serve the remaining glaze on the side.
