Chinese Bistro Ribs
Serves: 5
Jailyn Upton
1 January 1970
Based on User reviews:
54
Spice
42
Sweetness
40
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Onion (finely chopped)2.5 cups
Water (boiling)3 tbsps
Vegetable Oil1 cup
Soy Sauce1 cup
Sherry (medium-dry)4 tsps
Cider Vinegar1 tbsp
Pure Maple SyrupDirections:
1
Rinse beans and soak in warm water to cover, changing water once halfway through soaking, 30 minutes total
2
Drain beans and finely chop, then stir together with garlic, ginger, and onion in a small bowl
3
Pour boiling water over tea bags and brew 5 minutes (discard bags)
4
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
5
Transfer to a bowl as browned
6
Pour off all but 1 tablespoon oil from skillet and reduce heat to moderate
7
Add black bean mixture and stir-fry 1 minute
8
Stir in tea, soy sauce, Sherry, vinegar, and syrup, scraping up any brown bits from bottom of skillet
9
Add ribs to sauce and simmer, covered, stirring occasionally, until meat is tender, about 1 hour
10
Remove lid and boil, stirring, until almost all of sauce is evaporated and ribs are well glazed, 10 to 15 minutes
11
Rinse beans and soak in warm water to cover, changing water once halfway through soaking, 30 minutes total
12
Drain beans and finely chop, then stir together with garlic, ginger, and onion in a small bowl
13
Pour boiling water over tea bags and brew 5 minutes (discard bags)
14
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
15
Transfer to a bowl as browned
16
Pour off all but 1 tablespoon oil from skillet and reduce heat to moderate
17
Add black bean mixture and stir-fry 1 minute
18
Stir in tea, soy sauce, Sherry, vinegar, and syrup, scraping up any brown bits from bottom of skillet
19
Add ribs to sauce and simmer, covered, stirring occasionally, until meat is tender, about 1 hour
20
Remove lid and boil, stirring, until almost all of sauce is evaporated and ribs are well glazed, 10 to 15 minutes
21
*Available at Asian markets
22
*Available at Asian markets