Miso Pork Ribs With
Chile-Honey Glaze
8 SERVINGS The glaze for these
ribs combines Korean gochujang and
Italian Calabrian chiles—a perfect
example of Whitaker’s fearless fusion.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)Place racks in upper and lower thirds of
oven; preheat to 300°. Pat ribs dry with
paper towels. Sprinkle evenly on all sides
with mushroom powder, patting to adhere,
then rub miso all over to lightly and evenly
coat. Wrap each rack in a double layer
of foil, crimping edges to seal. Divide foil
packets between 2 rimmed baking sheets
(2 packets per sheet) and bake until
meat is fork-tender at the thickest part but
not falling off the bones, 2–2½ hours.
Let cool slightly, then unwrap.
While the ribs are baking, heat oil
and chiles in a medium saucepan over
medium-low, stirring often, until chiles
darken in color a few shades and are
fragrant, about 3 minutes. Add onion
and salt and continue to cook, stirring
occasionally, until onion is softened and
translucent, about 5 minutes. Add garlic
and ginger and cook, stirring, until
fragrant, about 1 minute. Add gochujang,
tamari, and vinegar and cook until
thickened slightly, about 5 minutes.
Remove pan from heat and stir in honey.Transfer mixture to a blender and
purée until smooth and slightly glossy.
Pour glaze into a small bowl or airtight
container and let cool.
Heat broiler. Line a clean rimmed
baking sheet with foil and lightly coat
with nonstick spray. Cut each rack in
half (this will allow you to puzzle all the
ribs onto the sheet) and arrange, meaty
side up, in a single layer on prepared
baking sheet; brush with glaze. Broil ribs
until glaze is set and slightly darkened
in color (watch them closely so that the
glaze doesn’t burn), about 4 minutes.
Transfer ribs to a platter and top with
scallions and fried shallots (if using).
DO AHEAD: Sauce can be made
5 days ahead; cover and chill. Ribs can
be baked 2 days ahead; let cool,
then wrap tightly in plastic and place in
an airtight container. Cover and chill.Sake-Braised Mustard
Greens With Sesame
8 SERVINGS Use less-spicy kale instead
of mustard greens if you prefer a milder
side dish—or try a mixture of both.¼ cup toasted sesame oil
6 garlic cloves, thinly sliced
4 large bunches mustard greens or
kale, ribs and stems removed,
leaves torn into large pieces
½ cup sake or dry white wine
1 Tbsp. finely grated lemon zest
Kosher salt
Toasted sesame seeds (for serving)Pour oil into a large high-sided skillet,
add garlic, and set over medium heat.
Cook, stirring often, until garlic is barely
golden, about 2 minutes.
Add a third of the greens to skillet and
toss to coat with oil and garlic. Cover
skillet with a lid and cook until greens
are slightly wilted, about 2 minutes.
Uncover skillet; add sake and another
third of greens and toss to combine.
Cover and cook until greens are slightly
wilted, about 2 minutes, then add
remaining greens. Cover and cook until
slightly wilted, about 2 minutes. Remove
lid from skillet, add lemon zest to greens,
and continue to cook, stirring often, until
greens are completely wilted and tender
and most of the liquid has evaporated,
about 2 minutes. Season with salt.
Transfer greens to a serving bowl and
top with sesame seeds.THE
GRAINS
Whitaker has long
championed the use
of heritage grains
over commodity
wheat, so it’s no
surprise that his cooks
use only regionally
grown grains and
freshly mill them each
morning. Everything
from the cracked-
grain porridges to
the extruded pastas
to flour-based sauces
like béchamel is
made using regional
products, though
Whitaker’s long-
term dream is for
the restaurant to
be able to grow all
of its own supply.