Grilled Szechuan-Style Baby Back Ribs (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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:
1. 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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