Grilled Szechuan Style Baby Back Ribs

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Grilled Szechuan Style Baby Back Ribs

1 small bunch fresh cilantro
1/2 bunch fresh parsley
3 garlic cloves
1 piece fresh ginger, 1 inch long
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 julienne cilantro leaves

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

Emeril Lagasse

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