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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