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Sichuan Baby Back Ribs


Sichuan Baby Back Ribs
3 pounds baby back ribs
1-inch fresh ginger, cut in a few pieces
½ bunch fresh parsley
3 fresh cloves garlic, peeled
½ bunch fresh cilantro
½ cup hoisin sauce
1 Tablespoon minced fresh garlic
3 Tablespoons dry sherry
2 Tablespoons dark soy sauce
1 Tablespoon granulated sugar
1 Tablespoon chili paste with garlic

1. Put ginger, parsley, garlic, and cilantro into a food processor, add the stock and the ribs and simmer together for fifteen minutes, then drain them and refrigerate and reserve the liquid.
2. Now put the ribs on a baking sheet and grill them until brown, then cut them unto individual ribs, and brush them on both sides with the reserved liquid, and set any of its leftovers covered and the refrigerator.
3. Now, reheat the grill, brush them once more with the reserved drippings and grill for three minutes per side, then serve them.

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