Grilled szechwan-style baby back ribs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Bunch fresh cilantro |
| ½ | bunch | Fresh parsley |
| 3 | Garlic cloves | |
| 1 | Piece fresh ginger, about | |
| 1 | Inch long, peeled | |
| 12 | cups | Chicken stock |
| 3 | pounds | Baby back ribs |
| ⅔ | cup | Hoisin sauce |
| 2 | tablespoons | Miso |
| 1 | tablespoon | Minced fresh ginger |
| 1 | tablespoon | Chopped garlic |
| 1 | tablespoon | Sake |
| 1 | tablespoon | Soy sauce |
| 2 | teaspoons | Honey |
| 2 | teaspoons | Chili paste with garlic |
| 1 | cup | Blanched black beans |
| 1 | tablespoon | Julienned cilantro leaves |
Directions
Preheat the grill. Preheat the fryer. In a food processor with a metal blade, pulse the first four ingredients together. Transfer the mixture to a large Dutch oven. Add the stock and ribs and bring to a boil. Reduce the heat, cover and simmer for 30 minutes, or until the ribs are tender. In a mixing bowl, whisk the remaining ingredients together. Drain the ribs and transfer the ribs to a parchment lined baking sheet. Brush the ribs with the sauce and let the ribs cool for 1 hour. Brush the ribs a second time and place on the grill. Cook the ribs until deep brown, about 4 minutes per side. Cut the rack into individual ribs and serve with the remaining sauce. Fry the blanched black beans until crispy, about 1 to 2 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. To assemble, arrange the ribs on a platter. Garnish with the beans and chopped cilantro.
Yield: 4 servings
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