Recipes Baby Back Ribs with Black Beans and Scallions 5.0 (2,605) 2 Reviews 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 By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and James Beard Award-winning TV personality, chef, writer, and social justice advocate. Food & Wine's Editorial Guidelines Updated on February 8, 2019 Print Rate It Share Share Tweet Pin Email Baby Back Ribs with Black Beans and Scallions. Photo: © Stephanie Meyer Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 6 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 Directions 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. Make Ahead The cooked ribs can be refrigerated in their braising liquid overnight. Notes Chinese fermented black beans are available at Asian markets. Rate it Print