- 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.