Chinese Bistro Ribs

4 teaspoons Chinese fermented black beans
4 garlic cloves, chopped
3 tablespoons finely chopped peeled fresh ginger
2 tablespoon finely chopped onion
2 Lapsang souchong tea bags (or Earl Grey tea)
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 (or brown sugar)

Rinse beans and soak in warm water to cover, changing
water once halfway through soaking, 30 mins 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 mins
(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 mins.

Makes 6 hors d'oeuvre servings.