Baby Back Ribs with Black Beans and Scallions

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.