Grilled Szechwan-Style Baby Back Ribs
Contributed by: Chris WebAdmin. of RecipesNow.com
- 1 sm Bunch fresh cilantro
- 1/2 bn Fresh parsley
- 3 Garlic cloves
- 1 Piece fresh ginger, about
- 1 Inch long, peeled
- 12 c Chicken stock
- 3 lb Baby back ribs
- 2/3 c Hoisin sauce
- 2 tb Miso
- 1 tb Minced fresh ginger
- 1 tb Chopped garlic
- 1 tb Sake
- 1 tb Soy sauce
- 2 ts Honey
- 2 ts Chili paste with garlic
- 1 c Blanched black beans
- 1 tb Julienned cilantro leaves
Preheat the grill. Preheat the fryer. In a food processor with a metal blade, pulse t(e 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.
Serving Size: Serves 4