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Grilled Szechuan Style Baby Back Ribs

Grilled Szechuan Style Baby Back Ribs

  • Prep Time: 20 minutes
  • Total Time: 2 1/2 hours
  • Yield: 4 servings


  • 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.

Recipe Details