Grilled Szchwan-Style Baby Back Ribs
bbq, chinese, pork, ribs
1 small bunch fresh cilantro
1/2 bunch fresh parsley
3 garlic cloves
1 piece fresh ginger, about
1 inch long, peeled
12 cup chicken stock
3 lb 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 chilli 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.
Yield: 4 servings
(Adapted from the New Cuisine of Hawaii Cookbook) SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EMIA09 From: Dave Drum Date: 11 May 97 National Cooking Echo Ä
Yield: 1 servings