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Baby Back Ribs with Black Beans and Scallions

FOOD & WINE Wine Club Baby Back Ribs with Black Beans and Scallions FOOD & WINE Wine Club Baby Back Ribs with Black Beans and Scallions
Andrew Zimmern got addicted to this dish while traveling in Asia, calling it “the tastiest, saltiest, sweetest, spiciest rib recipe I know.”
Servings: 6 Servings
Active Time:
Total Time: 1 hour 30 minutes
1 cup sake
1/2 cup Chinese fermented black beans, rinsed and coarsely chopped (see Make Ahead)
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
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.
2. 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.
3. 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.
4. 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.

Make Ahead The cooked ribs can be refrigerated in their braising liquid overnight.