Baby Back Ribs with Black Beans and Scallions

Name: Baby Back Ribs with Black Beans and Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a medium bowl, whisk the sake with the black beans, soy sauce, hoisin, oyster sauce and 1 cup of water.
2
Let stand for 15 minutes.
3
Meanwhile, in a large enameled, cast-iron casserole, heat the oil until shimmering.
4
Add half of the ribs at a time and cook over moderately high heat, turning a few times, until browned, about 5 minutes.
5
Transfer the ribs to a platter.
6
Add the chiles, garlic and cut scallions to the casserole and cook over moderately high heat until fragrant.
7
Add the sake mixture and bring to a simmer, then add the ribs.
8
Cover and simmer over moderately low heat, turning occasionally, until the ribs are tender, about 1 hour.
9
Uncover the casserole and simmer over moderate heat until the sauce has thickened slightly, about 10 minutes.
10
Transfer the ribs to a platter.
11
Pour the sauce into a heatproof measuring cup and skim off the fat.
12
Sprinkle the ribs with the sliced scallions and cilantro and serve, passing the sauce at the table.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Baby Back Ribs with Black Beans and Scallions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!