Grilled Szechwan-Style Baby Back Ribs Recipe - Cooking Index
Grilled Szechwan-Style Baby Back Ribs Recipe - Cooking Index
| 1 x | Fresh cilantro | |
| 1/2 x | Fresh parsley | |
| 3 | Garlic cloves | |
| 1 x | Fresh ginger - (abt 1" long) - peeled | |
| 12 cups | Chicken stock | |
| 3 lbs | 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 |
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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