Name: Pork Ribs With Chile-Honey Glaze
Yield: 8 servings
Ingredients: 4 racks St. Louis–style pork spareribs (8–10 lb. total); 2 dried shiitake mushrooms, finely ground in a spice mill, or 2 Tbsp. shiitake mushroom powder; ½ cup red miso; ¼ cup sunflower oil or other neutral oil; 2 Tbsp. coarsely chopped oil-packed Calabrian chiles or 2 tsp. crushed red pepper flakes; ½ medium onion, finely chopped; ½ tsp. kosher salt; 3 garlic cloves, finely chopped; 1 2" piece ginger, peeled, finely grated; ⅓ cup gochujang (Korean hot pepper paste); ¼ cup tamari or low-sodium soy sauce; ¼ cup unseasoned rice vinegar; ⅓ cup honey; Nonstick vegetable oil spray or vegetable oil (for foil); 6 scallions, thinly sliced; Fried shallots (optional; for topping)

Miso Pork Ribs with ChileHoney Glaze from The Wolf's Tailor Denver CO

Photo by Alex Lau

The Wolf’s Tailor in Denver, No. 10 on our 2019 Hot Ten list, is making us take back everything bad we ever said about fusion. There, it’s a thing of obsessive beauty. The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles—a perfect example of chef Kelly Whitaker’s fearless blending of cuisines. Serve with a side of Sake-Braised Mustard Greens With Sesame and Rice Porridge With Dashi.

Miso Pork Ribs With Chile-Honey Glaze

Recipe notes