Recipe courtesy of Emeril Lagasse
Print
Yield:
4 servings
Level:
Easy

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.

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