Smoked Black Garlic & Miso Glazed King Oyster Ribs

• vegan-bbq
• king-oyster-mushrooms
• asian-fusion
• black-garlic
• plant-based-ribs
• miso
• grilling
• Emily

Introduction

Hey there, flavor explorers! Today, I’m bringing the California sunshine and some serious smoke to your kitchen. We're taking the humble king oyster mushroom and transforming it into succulent 'ribs' that soak up a deep, earthy black garlic and miso glaze. It’s all about those layers—smoky, salty, sweet, and a little funky. This dish is a total umami bomb that perfectly captures the fusion spirit we love. Let's get grilling!

Ingredients

• 4 large king oyster mushrooms, sliced lengthwise into 1/2-inch "rib" strips
• 2 tbsp white miso paste
• 3 cloves black garlic, mashed into a smooth paste
• 1/4 cup low-sodium soy sauce or liquid aminos
• 2 tbsp maple syrup
• 1 tbsp toasted sesame oil
• 1 tsp smoked paprika
• 1 tsp grated fresh ginger
• 1 tsp sriracha (optional for heat)
• 1 cup shredded green cabbage
• 1 Granny Smith apple, julienned
• 1/4 cup vegan kimchi, roughly chopped
• 1 tbsp rice vinegar
• Toasted sesame seeds and sliced scallions for garnish

Instructions

• In a small bowl, whisk together the miso paste, black garlic paste, soy sauce, maple syrup, sesame oil, smoked paprika, ginger, and sriracha until the marinade is smooth.
• Using a sharp knife, lightly score the king oyster mushroom strips in a crosshatch pattern on both sides to allow the glaze to penetrate deeply.
• Place the mushrooms in a shallow dish, coat them thoroughly with half of the glaze, and let them marinate for at least 30 minutes at room temperature.
• Preheat your grill to medium-high heat. If you have a smoker box, add some hickory or applewood chips for that authentic BBQ aroma.
• Arrange the mushroom strips on the grill grates. Grill for 5-7 minutes per side, brushing generously with the remaining glaze every few minutes until the "ribs" are tender and have a beautiful charred lacquer.
• While the mushrooms are smoking, prepare the slaw by tossing the shredded cabbage, julienned apple, chopped kimchi, and rice vinegar in a medium bowl.
• Arrange the grilled mushroom ribs on a platter alongside the zesty kimchi-apple slaw.
• Sprinkle with toasted sesame seeds and fresh scallions to add that final pop of color and crunch.

There you have it—a dish that’s as vibrant and bold as a California sunset. This is BBQ redefined, proving that plant-based food can be just as soul-satisfying and complex as the classics. Serve it up, share the love, and stay plant-powered! See you at the next cookout!

Emily