Roy’s Wood-smoked Szechwan-style Baby Back Pork Ribs
Several years ago, Bon Appétit magazine ran a feature article on Roy's Restaurant. It included this recipe for smoked ribs; you might call it one of signature dishes.
- 5 Tablespoons white miso (shiro miso)
- 2/3 cups hoisin sauce
- 1 ½ tablespoons minced ginger
- 1 ½ tablespoons minced garlic
- 1 ½ tablespoons sake
- 1 ½ tablespoons soy sauce
- 2 teaspoons sugar
- 1 tablespoon chile paste with garlic (preferably Lan Chi brand)
- 2 ½ pounds baby back pork ribs
- 3 quarts Chicken Stock
- 1 tablespoon minced ginger
- 2 teaspoons minced garlic
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh cilantro
Combine the marinade ingredients together in a bowl and refrigerate overnight. Place the pork ribs in a large saucepan with the Chicken Stock, ginger, garlic, parsley, and cilantro, and simmer for about 30 minutes, or until tender. Remove the ribs, and reserve the broth for soup or freeze for another time. Immediately brush the ribs with the Szechwan marinade, and let cool. Meanwhile, prepare the grill and soak some kiawe or mesquite wood chips in water in preparation for smoking the ribs.
Brush the ribs again with the marinade before roasting, and slowly cook the ribs over the woods chips on a covered grill until nicely browned and smoky (about 15 to 20 minutes). Serve with extra Szechwan marinade on the side.