Baby
Back Ribs
Curly’s
2 pounds Curly’s* baby back ribs
1/4 cup fermented black bean paste
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 small red chili pepper, seeded
and chopped
1 tablespoon brown sugar
2 tablespoons chicken broth
or water
1/3 cup high-quality soy sauce
1/4 cup hoisin sauce
Toasted sesame oil
2 green onions, chopped into
1/2-inch lengths
Preheat oven to 350°F.
Remove ribs from the package and scrape off as much sauce as possible. Reserve
this sauce in a saucepot. Cut the ribs into 2- to 4-rib sections and place in a shallow
ovenproof dish.
In a separate bowl, mash fermented beans with garlic, ginger, chili and sugar. Add
this mixture to the saucepot with the reserved sauce. Heat the mixture over medium
heat, stirring often, until aromatic. Add chicken broth, soy sauce and hoisin sauce and
bring to a boil, stirring often so that the mixture does not stick and burn. Reduce the
heat and simmer for 5 minutes.
Remove the saucepot from the heat and stir in a few drops of sesame oil. Pour the
warmed sauce over the ribs. Cover with foil and heat in the oven for about 25-35
minutes, or until the ribs are heated through.
Arrange the ribs on a platter, garnish with green onions and serve. Makes 4 servings.
Tip: Give the dish a little more zip by adding Paula Deen Hot Sauce or hot chili oil to
taste to the saucepot after removing from the heat and before spooning over the ribs.
Brands may vary by region; substitute a similar product.
