Grilled Szechuan-Style Baby Back Ribs Recipe

Name: Grilled Szechuan-Style Baby Back Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small bunch fresh cilantro; 1/2 bunch fresh parsley; 3 garlic cloves; 1 piece fresh ginger, about 1-inch long, peeled; ½ cups chicken stock; 3 pounds baby back ribs; 2/3 cup hoisin sauce; 2 tablespoons miso; 1 tablespoon minced fresh ginger; 1 tablespoon chopped garlic; 1 tablespoon sake; 1 tablespoon soy sauce; 2 teaspoons honey; 2 teaspoons chili paste with garlic; 1 cup blanched black beans; 1 tablespoon julienned cilantro leaves

Servings: persons

1 small bunch fresh cilantro
1/2 bunch fresh parsley
3 garlic cloves
1 piece fresh ginger, about 1-inch long, peeled
½ cups chicken stock
3 pounds baby back ribs
2/3 cup hoisin sauce
2 tablespoons miso
1 tablespoon minced fresh ginger
1 tablespoon chopped garlic
1 tablespoon sake
1 tablespoon soy sauce
2 teaspoons honey
2 teaspoons chili paste with garlic
1 cup blanched black beans
1 tablespoon julienned cilantro leaves

1
Preheat the grill.
2
Preheat the fryer.
3
In a food processor with a metal blade, pulse the first four ingredients together.
4
Transfer the mixture to a large Dutch oven.
5
Add the stock and ribs and bring to a boil.
6
Reduce the heat, cover and simmer for 30 minutes, or until the ribs are tender.
7
In a mixing bowl, whisk the remaining ingredients together.
8
Drain the ribs and transfer the ribs to a parchment lined baking sheet.
9
Brush the ribs with the sauce and let the ribs cool for 1 hour.
10
Brush the ribs a second time and place on the grill.
11
Cook the ribs until deep brown, about 4 minutes per side.
12
Cut the rack into individual ribs and serve with the remaining sauce.
13
Fry the blanched black beans until crispy, about 1 to 2 minutes.
14
Remove from the oil and drain on a paper-lined plate.
15
Season with salt and pepper.
16
To assemble, arrange the ribs on a platter.
17
Garnish with the beans and chopped cilantro

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 small bunch fresh cilantro, 1/2 bunch fresh parsley, 3 garlic cloves, 1 piece fresh ginger, about 1-inch long, peeled, and more.

Yes, Grilled Szechuan-Style Baby Back Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Szechuan-Style Baby Back Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions