Miso Glazed Ribs with Slaw

06 Jul 2023

Miso Glazed Ribs with Slaw

1 hour 5 minutes | easy | Serves 2-4

Baby back ribs are so easy to cook on the BBQ and we love to make life really easy by boiling them first, then finishing them on the grill, glazed in an umami laden sauce. Here, we’ve used miso, soy and mirin to make a sweet and salty glaze that will have everyone licking their lips! You could boil the ribs ahead of time if you like – just make sure they’re piping throughout before


  • 2 racks baby back pork ribs
  • 5 large thick slices ginger
  • 1 head garlic, cloves peeled
  • 2 star anise
  • 2 tablespoons red miso
  • 1 tablespoon soy
  • 1 tablespoon maple syrup
  • 1 tablespoon mirin
  • 1 quarter white cabbage, cored and shredded
  • ½ teaspoon white pepper
  • 4 tablespoons mayonnaise
  • Juice of 1 lime
  • 1 handful coriander leaves, chopped
  • 1 carrot, peeled and grated
  • ½ red onion, very finely sliced



Cover the ribs

Cover the ribs with cold water and some salt and add the ginger, garlic cloves and star anise. Bring to the boil, skimming off any scum, then reduce to a simmer and cook for 30 minutes

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Combine the miso

Combine the miso, soy, maple syrup and mirin and mix well

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Combine all the ingredients

Combine all the ingredients for the coleslaw with some salt and mix well. Set aside.

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Light two gas burners

Light two gas burners on the Jupiter Outback BBQ and set the heat to medium. Place the boiled ribs on the opposite side to the heat and glaze with the miso mixture.

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Glaze a couple more times

Glaze a couple more times, cooking the ribs for around 15 minutes in total, then serve with the coleslaw.

You could also serve these ribs with a salad of grilled watermelon, or try making a variation on coleslaw with red cabbage, mango and a lime and mint dressing.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique.

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