| 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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