• Ingredients: 35
  • Serves: 6

Chinese bistro ribs with chinese fermented black beans*, garlic cloves, chopped, finely chopped peeled fresh ginger, finely chopped onion, lapsang souchong tea bags, boiling water, racks of baby back ribs , cut into ribs, vegetable oil, soy sauce, medium-dry sherry, cider vinegar, pure maple syrup.

Ingredients

  • 4 tsps. Chinese fermented black beans*
  • 4 garlic cloves, chopped
  • 2 tbsps. finely chopped peeled fresh ginger
  • 1 tbsp. finely chopped onion
  • 2 Lapsang souchong tea bags
  • 2 1/2 cups boiling water
  • 2 racks of baby back ribs , cut into ribs
  • 3 tbsps. vegetable oil
  • 1/4 cup soy sauce
  • 1/4 cup medium-dry Sherry
  • 4 tsps. cider vinegar
  • 1 tbsp. pure maple syrup

For flan

  • 2 lb asparagus, trimmed
  • 4 large eggs
  • 1 1/3 cups whole milk
  • 2 tbsps. freshly grated Parmigiano-Reggiano
  • 1 1/4 tsps. salt
  • 1/2 tsp. black pepper
  • 1/8 tsp. freshly grated nutmeg, or to taste

For sauce

  • 1/4 lb Italian Fontina, rind discarded and cheese coarsely grated
  • 1/2 cup whole milk
  • 2 large eggs yolks
  • 1 tbsp. butter

For salad

  • Special equipment: a Japanese Benriner* or other adjustable-blade slicer; a rasplike Microplane zester

For bun wrappers:

  • 2 to 2 1/4 cups all-purpose flour
  • 2/3 cup plus 2 tbsps. boiling water

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

  1. Step 1 Rinse beans and soak in warm water to cover, changing water once halfway through soaking, 30 minutes total.

    For this step you will need

  2. Step 2 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.

    For this step you will need

  3. Step 3 Pour off all but 1 tablespoon oil from skillet and reduce heat to moderate. Add black bean mixture and stir-fry 1 minute.

    For this step you will need

  4. Step 4 Stir in tea, soy sauce, Sherry, vinegar, and syrup, scraping up any brown bits from bottom of skillet.

    For this step you will need

  5. Step 5 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.

    For this step you will need

Nutrition information

Calories 435 Carbohydrates 6 g (2%)
Fat 32 g (49%) Protein 30 g (60%)
Saturated Fat 9 g (46%) Sodium 881 mg (37%)
Polyunsaturated Fat 5 g Fiber 0 g (2%)
Monounsaturated Fat 15 g Cholesterol 104 mg (35%)