Honey Miso Ribs

This will be the last post of lamb ribs for a while, so I wanted to try something new.  There
aren’t any decent Asian restaurants in my neck of the woods and I’ve been craving foods I
used to be able to get within a 3 block radius of my former home.  As such, I used those
food cravings as inspiration for this meal’s flavor profile: honey, garlic, soy, and miso.

And beer.  Can’t forget the lager.

The marinade ingredients were mixed up and two small slabs of lamb ribs were left to
marinate for 24 hours.  They went onto the Egg at 235F with oak and cherry.

After 3 hours, I checked to see how the ribs were coming along and saw that they were ready
for the miso honey glaze I made during that time.

I hadn’t made mashed potatoes in a while and with some wasabi powder hiding out in my
cupboard, it seemed like a good time to give a new side dish a try.  The wasabi was mixed
into some sour cream and mashed into roasted russet potatoes, in which two sticks of butter
had also been blended.

The ribs were finally done and it was time to eat.

The honey miso marinade and glaze are keepers.  Lightly sweet and deeply savory, fatty
goodness.  The wasabi mashed potatoes had a kick that complimented the lush, rich, creamy
taste and texture.

For dessert, I used some stale sourdough I had baked earlier in the week to make apricot
sourdough bread pudding.  You can’t make bread pudding without ice cream or sauce, so I
made all three.

A honey vanilla gelato base was crafted and churned.

Apricots were coated in brown sugar and cinnamon and left on the Egg until they had taken on
some color and the liquid had reduced.

The sourdough bread pudding’s custard base was made similar to the gelato, with the inclusion
of buttermilk separating the two recipes.  The pudding was topped with streusel prior to baking.

A spiced apricot sauce was made by using the liquid from the apricots and boiling it down with
honey.

Time for a sweet treat.

Boy do I love me some bread pudding and this did not disappoint.  Sweet and tart, with a
luscious texture.  I really shouldn’t have waited this long to try making honey vanilla gelato as
it is bound to become a new favorite.  Good eats.