Recipe - Grilled Sworfish With Citrus Salsa

1 small Bunch Fresh cilantro
One half bn Fresh parsley
3 Garlic cloves
1 Piece Fresh ginger (abt 1”
long); peeled
12 cup Chicken stock
3 pound Baby back ribs
2/3 cup Hoisin sauce
2 tablespoon Miso
1 tablespoon Minced fresh ginger
1 tablespoon Chopped garlic
1 tablespoon Sake
1 tablespoon Soy sauce
2 teaspoon Honey
2 teaspoon Chili paste with garlic
1 cup Blanched black beans
1 tablespoon 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 parchmentlined 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 deepbrown, 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 paperlined plate. Season with salt and pepper.
To assemble, arrange the ribs on a platter. Garnish with the beans and
chopped cilantro. This recipe yields 4