Name: Chinese Bistro Ribs
Yield: Makes 6 hors d'oeuvre servings
Ingredients: 4 teaspoons Chinese fermented black beans*; 4 garlic cloves, chopped; 2 tablespoons finely chopped peeled fresh ginger; 1 tablespoon finely chopped onion; 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; 1/4 cup medium-dry Sherry; 4 teaspoons cider vinegar; 1 tablespoon pure maple syrup

Steve Katz of Potomac, Maryland, writes: "I would like to share a recipe for the most finger-licking baby back ribs you'll ever cook on your stovetop. The secret ingredient is Lapsang souchong tea, used in the braising liquid to give the ribs a smoky flavor.

Active time: 45 min Start to finish: 2 1/4 hr

Recipe notes

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