| 355 | 356 | 357 | 358 | 359 |
| 1 | 176 | 352 | 527 | 703 |
|
Grilled Szechwan−Style Baby Back Ribs
1
1
3
1
1
3
2
2
1
1
1
1
2
2
1
1
Small Bunch Fresh cilantro
/2 Bunch Fresh parsley
Garlic cloves
Piece Fresh ginger − (abt 1 long); peeled
2 Cup Chicken stock
Pound Baby back ribs
/3 Cup Hoisin sauce
Tablespoon Miso
Tablespoon Minced fresh ginger
Tablespoon Chopped garlic
Tablespoon Sake
Tablespoon Soy sauce
Teaspoon Honey
Teaspoon Chili paste with garlic
Cup Blanched black beans
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.
Grilled Szechwan−Style Baby Back Ribs
329
Page
Quick Jump
|