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.
Category: Main Dish
Cuisine: not set
4 lb. total)
2 dried shiitake mushrooms finely ground in a spice mill, or 2 Tbsp. shiitake mushroom powd
½ cup red miso
¼ cup sunflower oil or other neutral oil
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
? cup gochujang (Korean hot pepper paste)
¼ cup tamari or low-sodium soy sauce
¼ cup unseasoned rice vinegar
? cup honey
Nonstick vegetable oil spray or vegetable oil (fo
6 scallions thinly sliced
Fried shallots (optional; for topping)
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