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Grilled Szechwan-Style Baby Back Ribs

Grilled Szechwan-Style Baby Back Ribs is built on Fresh Cilantro, Fresh Parsley, Garlic, Fresh Ginger, and Chicken Stock. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1 bunch
• 1/2 bunch
• 3
• 1 pc
• 12 cup
• 3 lb
• 2/3 cup
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 2 tsp
• 2 tsp
• 1 cup
• 1 tbsp

Method (preview)

1. 1

   Preheat the grill. Preheat the fryer.

2. 2

   Transfer the mixture to a large Dutch oven.

3. 3

   Add the stock and ribs and bring to a boil.

4. 4

   Reduce the heat, cover and simmer for 30 minutes, or until the ribs are tender.

5. 5

   In a mixing bowl, whisk the remaining ingredients together.

6. 6

   Drain the ribs and transfer the ribs to a parchment-lined baking sheet.

7. 7

   Brush the ribs with the sauce and let the ribs cool for 1 hour.

8. 8

   Brush the ribs a second time and place on the grill.

9. 9

   Cook the ribs until deep-brown, about 4 minutes per side.

10. 10

    Cut the rack into individual ribs and serve with the remaining sauce.

11. 11

    Fry the blanched black beans until crispy, about 1 to 2 minutes.

12. 12

    Remove from the oil and drain on a paper-lined plate.

13. 13

    Season with salt and pepper.

14. 14

    To assemble, arrange the ribs on a platter. Garnish with the beans and chopped cilantro.

15. 15

    This recipe yields 4 servings.

16. 16

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