Grilled Szechwan-Style Baby Back Ribs

Instructions

1. 1

   In a food processor, pulse cilantro, parsley, garlic, and ginger together. Transfer to a large Dutch oven. Add chicken stock and ribs; bring to a boil.

2. 2

   Reduce heat, cover, and simmer for 30 minutes until ribs are tender. Drain the ribs and transfer to a parchment-lined baking sheet.

3. 3

   Whisk together hoisin, miso, minced ginger, chopped garlic, sake, soy sauce, honey, and chili paste.

4. 4

   Brush ribs generously with the sauce and let cool for 1 hour. Brush a second time.

5. 5

   Grill the sauced ribs over medium-high heat for 4 minutes per side until deep brown. Cut into individual ribs.

6. 6

   Fry the blanched black beans in hot oil for 1 to 2 minutes until crispy. Season with salt and pepper. Serve ribs garnished with crispy beans and julienned cilantro.