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
FOOD & WINE selects the recipes and is closely involved in evaluating the wines offered by licensed retailers through the FOOD & WINE Wine Club. Global Wine Company has been selected to service and fulfill the
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