Miso Butterscotch Spare Ribs

• 10 lbs pork spare ribs
• Hard cider, broth or other braising liquid
• 3/4 cup dark brown sugar, packed
• 1/2 cup light corn syrup
• 2 Tbsp unsalted butter
• 1/4 tsp cream of tartar
• 1/2 cup heavy cream
• 2 tsp vanilla extract
• 3/8 cup red miso (Asian food aisle)

1) Preheat oven to 300°F.

2) Place the ribs into a roasting pan. Add in braising liquid, (about 1/2" or 
so, just to keep them moist). Cover tightly and for about 3 hours or so, 
flipping the ribs and adding liquid if necessary every hour, until the meat 
is tender and falling off the bone.

3) In a small saucepan, simmer the sugar, corn syrup, butter, and cream of 
tartar together until smooth and bubbling, then immediately stir in the 
heavy cream and vanilla extract. When it's nice and thick, stir in the miso.

4) Brush the sauce over the ribs once they're done, and serve immediately.