Slow cooker sesame and miso ribs recipe
 These sweet and sticky sesame and miso ribs are cooked to melting tenderness in the slow cooker before being caramelised with a blast of intense heat; a barbecue will give them a hint of smoky flavour, or you can brown them under a very hot grill. 2 racks pork ribs, about 600g/1lb 5oz eachlarge piece fresh root ginger, peeled and grated3 large garlic cloves, crushed6 spring onions, white and green parts separated, finely sliced 1 red chilli, finely sliced 4 tbsp dark soy sauce3 tbsp miso paste2 tbsp toasted sesame oil2 tbsp runny honey1 tbsp toasted sesame seedssalt 2 racks pork ribs, about 600g/1lb 5oz each large piece fresh root ginger, peeled and grated 3 large garlic cloves, crushed 6 spring onions, white and green parts separated, finely sliced 1 red chilli, finely sliced 4 tbsp dark soy sauce 3 tbsp miso paste 2 tbsp toasted sesame oil 2 tbsp runny honey 1 tbsp toasted sesame seeds salt Method Preheat the slow cooker to low. Slice each rib rack in half and set aside. In a large bowl, combine the ginger, garlic, spring onion whites, half the chilli, the soy sauce, miso paste and sesame oil. Add a good pinch of salt and mix well. Turn each half rack of ribs in the marinade to coat, then place in the slow cooker, stacking them side by side so that they are all touching the base. Pour the marinade over the ribs and put the lid on. Cook for 6 hours until very tender. Use tongs to remove the racks from the slow cooker to a plate – try not to break them up. Light the barbecue about 30 minutes before you plan to start cooking (if using, you can skip this step and use the grill instead).Once the slow cooker bowl is cool enough to pick up safely, strain the marinade through a sieve into a saucepan. Place over a medium heat and cook vigorously for about 5 minutes, or until the liquid has thickened to a sticky glaze. Add the honey and cook for a couple more minutes until it is well incorporated.If you are not using a barbecue, preheat the grill to high. Put the rib racks on a tray lined with kitchen foil and brush them liberally on both sides with the glaze, reserving a little. Place the tray of ribs on the barbecue or under the grill and cook until browned and crisped at the edges. Finish by brushing with the reserved glaze. To serve, sprinkle with the reserved chilli and spring onions and the toasted sesame seeds. Preheat the slow cooker to low. Slice each rib rack in half and set aside. Preheat the slow cooker to low. Slice each rib rack in half and set aside. In a large bowl, combine the ginger, garlic, spring onion whites, half the chilli, the soy sauce, miso paste and sesame oil. Add a good pinch of salt and mix well. In a large bowl, combine the ginger, garlic, spring onion whites, half the chilli, the soy sauce, miso paste and sesame oil. Add a good pinch of salt and mix well. Turn each half rack of ribs in the marinade to coat, then place in the slow cooker, stacking them side by side so that they are all touching the base. Pour the marinade over the ribs and put the lid on. Cook for 6 hours until very tender. Turn each half rack of ribs in the marinade to coat, then place in the slow cooker, stacking them side by side so that they are all touching the base. Pour the marinade over the ribs and put the lid on. Cook for 6 hours until very tender. Use tongs to remove the racks from the slow cooker to a plate – try not to break them up. Use tongs to remove the racks from the slow cooker to a plate – try not to break them up. Light the barbecue about 30 minutes before you plan to start cooking (if using, you can skip this step and use the grill instead). Light the barbecue about 30 minutes before you plan to start cooking (if using, you can skip this step and use the grill instead). Once the slow cooker bowl is cool enough to pick up safely, strain the marinade through a sieve into a saucepan. Place over a medium heat and cook vigorously for about 5 minutes, or until the liquid has thickened to a sticky glaze. Add the honey and cook for a couple more minutes until it is well incorporated. Once the slow cooker bowl is cool enough to pick up safely, strain the marinade through a sieve into a saucepan. Place over a medium heat and cook vigorously for about 5 minutes, or until the liquid has thickened to a sticky glaze. Add the honey and cook for a couple more minutes until it is well incorporated. If you are not using a barbecue, preheat the grill to high. If you are not using a barbecue, preheat the grill to high. Put the rib racks on a tray lined with kitchen foil and brush them liberally on both sides with the glaze, reserving a little. Place the tray of ribs on the barbecue or under the grill and cook until browned and crisped at the edges. Put the rib racks on a tray lined with kitchen foil and brush them liberally on both sides with the glaze, reserving a little. Place the tray of ribs on the barbecue or under the grill and cook until browned and crisped at the edges. Finish by brushing with the reserved glaze. To serve, sprinkle with the reserved chilli and spring onions and the toasted sesame seeds. Finish by brushing with the reserved glaze. To serve, sprinkle with the reserved chilli and spring onions and the toasted sesame seeds. Recipe tips You could turn the racks over halfway through cooking in the slow cooker, so both sides have some time cooking in the marinade, but this is not essential.