Baby Back Ribs with Black Beans and Scallions

By ngaldi

Ingredients

• 1 cup sake
• 1/2 cup Chinese fermented black beans, rinsed and coarsely chopped (see Note)
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 3 tablespoons oyster sauce
• 2 tablespoons peanut oil
• 2 racks baby back ribs (about 4 1/2 pounds), cut into 2-rib sections
• 8 small dried red chiles
• 8 garlic cloves, halved
• 2 bunches scallions, cut into 1-inch lengths, plus thinly sliced scallions for garnish
• Cilantro, for garnish

Details

Servings 6
Cooking time 90mins
Adapted from foodandwine.com

Preparation

Step 1

In a medium bowl, whisk the sake with the black beans, soy sauce, hoisin, oyster sauce and 1 cup of water. Let stand for 15 minutes.

Meanwhile, in a large enameled, cast-iron casserole, heat the oil until shimmering. Add half of the ribs at a time and cook over moderately high heat, turning a few times, until browned, about 5 minutes. Transfer the ribs to a platter.

Add the chiles, garlic and cut scallions to the casserole and cook over moderately high heat until fragrant. Add the sake mixture and bring to a simmer, then add the ribs. Cover and simmer over moderately low heat, turning occasionally, until the ribs are tender, about 1 hour.

Uncover the casserole and simmer over moderate heat until the sauce has thickened slightly, about 10 minutes. Transfer the ribs to a platter. Pour the sauce into a heatproof measuring cup and skim off the fat. Sprinkle the ribs with the sliced scallions and cilantro and serve, passing the sauce at the table.