Grilled Szechwan-Style Baby Back Ribs

Recipe Ingredients

1		Fresh cilantro
1/2		Fresh parsley
3		Garlic cloves
1		Fresh ginger - (abt 1" long) - peeled
12 cups	2844ml	Chicken stock
3 lbs	1362g / 48oz	Baby back ribs
2/3 cup	157ml	Hoisin sauce
2 tablespoons	30ml	Miso
1 tablespoon	15ml	Minced fresh ginger
1 tablespoon	15ml	Chopped garlic
1 tablespoon	15ml	Sake
1 tablespoon	15ml	Soy sauce
2 teaspoons	10ml	Honey
2 teaspoons	10ml	Chili paste with garlic
1 cup	160g / 5.6oz	Blanched black beans
1 tablespoon	15ml	Julienned cilantro leaves

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - Adapted from the New Cuisine of Hawaii Cookbook - From the TV FOOD NETWORK - (Show # EM-1A09 broadcast 03-06-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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