Title: Grilled szechwan-style baby back ribs
 Categories: E.
      Yield: 4 Servings
 
      1 sm Bunch fresh cilantro
    1/2 bn Fresh parsley
      3    Garlic cloves
      1    Piece fresh ginger, about
      1    Inch 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
 
  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.
  
  Yield: 4 servings