| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Emlive04 | 4 | servings |
INGREDIENTS
| 1 | sm | Bunch Fresh cilantro |
| 1/2 | bn | Fresh parsley |
| 3 | 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 | tb | Miso |
| 1 | tb | Minced fresh ginger |
| 1 | tb | Chopped garlic |
| 1 | tb | Sake |
| 1 | tb | Soy sauce |
| 2 | ts | Honey |
| 2 | ts | Chili paste with garlic |
| 1 | c | Blanched black beans |
| 1 | tb | Julienned cilantro leaves |
INSTRUCTIONS
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. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - Adapted from the New Cuisine of Hawaii Cookbook From the TV FOOD NETWORK - (Show # EM-1A09 broadcast 03-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-26-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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