Grilled Szechwan−Style Baby Back Ribs

Grilled Szechwan−Style Baby Back Ribs

Ingredients:
1 Small Bunch Fresh cilantro
1/2 Bunch Fresh parsley
3 Garlic cloves
1 Piece Fresh ginger − (abt 1 long); peeled
12 Cup Chicken stock
3 Pound Baby back ribs
2/3 Cup Hoisin sauce
2 Tablespoon Miso
1 Tablespoon Minced fresh ginger
1 Tablespoon Chopped garlic
1 Tablespoon Sake
1 Tablespoon Soy sauce
2 Teaspoon Honey
2 Teaspoon Chili paste with garlic
1 Cup Blanched black beans
1 Tablespoon Julienned cilantro leaves

Directions:
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.
Grilled Szechwan−Style Baby Back Ribs 329
Grilled Tomato Risotto With Roasted Portobello
Mushrooms
1 Pound Fresh tomatoes; halved and seeded
Drizzle of olive oil
Salt
Freshly ground black pepper