Baby Back Ribs with Black Beans and Scallions
Andrew Zimmern’s Kitchen AdventuresFor years, I ate these ribs all over China, Thailand and the Indo-Malay-Singaporean triangle. This is the tastiest, saltiest, sweetest, spiciest, most amazing rib recipe for stovetop cookery that I know of. Barbecue is cooking with smoke, grilling is cooking over a fire source, and for most of us in the US, these options don’t work in the cold-weather months. But with this indoor braised-rib recipe, I can make enough ribs in one large pot to feed four, and serve the ribs with Japanese short-grain rice; a nice, tart, vinegary cucumber salad; and sautéed sugar snap peas or Chinese broccoli. This is one of the most popular dinner events in our home.—Andrew Zimmern Winter Comfort Food Recipes