Grilled Szechuan-Style Baby Back Ribs

Name: Grilled Szechuan-Style Baby Back Ribs
Yield: 4 servings
Cuisine: asian
Ingredients: 1 small bunch fresh cilantro; 1/2 bunch fresh parsley; 3 garlic cloves; 1 piece fresh ginger, about 1-inch long, peeled; 12 cups chicken stock; 3 pounds baby back ribs; 2/3 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

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Level: Easy

Yield: 4 servings

Level: Easy

Yield: 4 servings

Ingredients

1 small bunch fresh cilantro

1/2 bunch fresh parsley

3 garlic cloves

1 piece fresh ginger, about 1-inch long, peeled

12 cups chicken stock

3 pounds baby back ribs

2/3 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.