Grilled Szchwan-style Baby Back Ribs - Just Dutch Oven Recipes


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Grilled Szchwan-style Baby Back Ribs

1 sm Bunch fresh cilantro
1/2 bn Fresh parsley
3 Garlic cloves
1 Piece fresh ginger, about 1 Inch long, peeled
12 c Chicken stock
3 lb Baby back ribs
2/3 c Hoisin sauce
2 tb Miso
1 tb Minced fresh ginger
1 tb Chopped garlic
1 tb Sake
1 tb Soy sauce
2 ts Honey
2 ts Chilli paste with garlic
1 c Blanched black beans
1 tb 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.