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Grilled Szechwan-Style Baby Back Ribs

Contributed by: Chris WebAdmin. of


  • 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

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