Instructions: 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 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.

Fry the blanched black beans until crispy, about 1 to 2 minutes. Remove from the oil and drain on a paper-lined 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 servings.

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