| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Emlive04 |
4 |
Servings |
INGREDIENTS
| 1 |
|
Bunch Fresh cilantro |
| 1/2 |
|
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 |
T |
Miso |
| 1 |
T |
Minced fresh ginger |
| 1 |
T |
Chopped garlic |
| 1 |
T |
Sake |
| 1 |
T |
Soy sauce |
| 2 |
t |
Honey |
| 2 |
t |
Chili paste with garlic |
| 1 |
c |
Blanched black beans |
| 1 |
T |
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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