CHINESE BISTRO RIBS
The secret ingredient is Lapsang souchong tea, used in the
braising liquid to give the ribs a smoky flavor.
4 teaspoons Chinese fermented black beans* 4 garlic cloves,
chopped 2 tablespoons finely chopped peeled fresh ginger 1
tablespoon finely choppedonion 2 Lapsang souchong tea bags 2
1/2 cups boiling water 2 racks of baby back ribs (about 2 lb
total), cut into ribs 3 tablespoons vegetable oil
1/4 cup soy sauce
2/4 cup medium-dry Sherry 4 teaspoons cider vinegar 1
tablespoon pure maple syrup
Rinse beans and soak in warm water to cover, changing water
once halfway through soaking, 30 minutes total. Drain beans
and finely chop, then stir together with garlic, ginger, and
onion in a small bowl.
Pour boiling water over tea bags and brew 5 minutes
(discard bags).
Pat ribs dry and heat oil in a 12-inch heavy skillet over
moderately high heat until hot but not smoking, then brown
ribs in 2 batches, turning over, about 5 minutes per batch.
Transfer to a bowl as browned.
Pour off all but 1 tablespoon oil from skillet and reduce
heat to moderate. Add black bean mixture and stir-fry 1
minute. Stir in tea, soy sauce, Sherry, vinegar, and syrup,
scraping up any brown bits from bottom of skillet. Add ribs
to sauce and simmer, covered, stirring occasionally, until
meat is tender, about 1 hour. Remove lid and boil, stirring,
until almost all of sauce is evaporated and ribs are well
glazed, 10 to 15 minutes.
Gourmet May 2004
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without
tribulation." Sheldon ````````````