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Ingredients
- 1 sm bunch Fresh cilantro
- 1/2 bn Fresh parsley
- 3 x Garlic cloves
- 1 piece Fresh ginger - (abt 1" long) peeled
- 12 c. Chicken stock
- 3 lb Baby back ribs
- 2/3 c. Hoisin sauce
- 2 Tbsp. Miso
- 1 Tbsp. Chopped fresh ginger
- 1 Tbsp. Minced garlic
- 1 Tbsp. Sake
- 1 Tbsp. Soy sauce
- 2 tsp Honey
- 2 tsp Chili paste with garlic
- 1 c. Blanched black beans
- 1 Tbsp. Julienned cilantro leaves
Directions
- Preheat the grill. Preheat the fryer.
- In a food processor with a metal blade, pulse the first four ingredients together. Transfer the mix to a large Dutch oven. Add in the stock and ribs and bring to a boil. Reduce the heat, cover and simmer for 30 min, or possibly till 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 cold for 1 hour. Brush the ribs a second time and place on the grill. Cook the ribs till deep-brown, about 4 min per side. Cut the rack into individual ribs and serve with the remaining sauce.
- Fry the blanched black beans till crispy, about 1 to 2 min. 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 minced cilantro.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1068g | |
| Recipe makes 4 servings | |
| Calories 1013 | |
| Calories from Fat 533 | 53% |
| Total Fat 59.14g | 74% |
| Saturated Fat 18.68g | 75% |
| Trans Fat 0.52g | |
| Cholesterol 192mg | 64% |
| Sodium 2575mg | 107% |
| Potassium 1999mg | 57% |
| Total Carbs 59.71g | 16% |
| Dietary Fiber 12.2g | 41% |
| Sugars 16.57g | 11% |
| Protein 57.52g | 92% |
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