- 3 pounds baby back ribs
- 2/3 cup hoisin sauce
- 2 tablespoons miso
- 1 tablespoon minced fresh ginger
- 1 tablespoon chopped garlic
- 1/4 cup sake
- 1/4 cup soy sauce
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons chili paste with garlic
- 1 tablespoon julienned cilantro leaves
- 2 cups beef broth
Preheat the grill.
In a food processor with a metal blade, pulse the hoisin, miso, ginger and garlic together. Coat the ribs with the mixture and transfer them to a large Dutch oven. Add the stock and bring to a boil. Reduce the heat, cover and simmer for 1 hour, or until the ribs are tender.
In a mixing bowl, whisk the sake, soy sauce, honey and chili garlic sauce together.
Drain the ribs, discard the liquid 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.
To assemble, arrange the ribs on a platter garnish with the chopped cilantro.
Oven-Barbecued Baby Back Ribs
Grilled Buffalo Rib Eyes With Canadian Campfire Beans
Baby Back Ribs with Community Coffee BBQ Sauce
Grilled Almond-Butter Sandwiches with Bananas and Semisweet Chocolate
New York Style Thin Crust Pizza
Texas Style Chili
Hilda's Shake And Bake Chicken
Florida Citrus Grilled Bronzini With Tear Drop Tomato Salad
Marinated and Grilled London Broil with Emeril's Homemade Steak Sauce