Grilled Szechwan Style Baby Back Ribs
Tender baby back ribs braised in herbed chicken stock, then glazed with a hoisin-miso Szechwan sauce and grilled until lacquered.
JapanesePorkAdvanced90 minBy Northstar
Ingredients
Servings
4
- 12 cup chicken stock
- 1 small bunch fresh cilantro
- 0.5 bunch fresh parsley
- 3 garlic cloves
- 1 piece fresh ginger, about 1 inch, peeled
- 3 lb baby back ribs
- 2/3 cup hoisin sauce
- 2 tbsp miso
- 1 tbsp minced fresh ginger
- 1 tbsp chopped garlic
- 1 tbsp sake
- 1 tbsp soy sauce
- 2 tsp honey
- 2 tsp chili paste with garlic
Instructions
- 1
In a food processor, pulse the cilantro, parsley, garlic cloves and ginger together. Transfer to a large stockpot with the chicken stock. Bring to a boil.
- 2
Add the ribs to the boiling stock. Reduce to a simmer, cover and cook for 45-60 minutes until the ribs are tender. Remove from stock and cool slightly.
- 3
Mix together the hoisin, miso, ginger, garlic, sake, soy sauce, honey and chili paste to make the glaze.
- 4
Preheat the grill. Brush the ribs generously with the Szechwan glaze. Grill for 3-4 minutes per side, brushing with more glaze, until lacquered and caramelized.
- 5
Serve hot with extra glaze on the side.
Tags
chinesegrilledribsemerilszechwanbaby back