BABY BACK RIBS WITH PAPAYA MARINADE

HANDS-ON 20 MIN TOTAL 8 HR, 20 MIN SERVES 4

★★★★☆ 3 REVIEWS

A savory and slightly fruity marinade gives ribs the tenderizing benefits of papaya’s natural enzyme, papain. 1½ cups peeled and roughly chopped ripe papaya (7 oz.)

¾ cup water

¾ cup white wine

¾ cup honey

6 Tbsp. tomato paste

1 large clove garlic, minced

¾ tsp. crushed red pepper

2 racks St. Louis-style cut pork spareribs (about 4 lb.)

1 tsp. salt

1. Finely chop papaya, water, wine, honey, tomato paste, garlic, and red pepper in a food processor; transfer to a 9x13-inch glass baking dish. Sprinkle ribs with salt; add to dish and chill, covered, 6 to 12 hours.

2. Preheat oven to 400°F. Line a 10x15-inch baking pan with foil. Transfer ribs to pan, meaty sides up, shaking off and reserving excess marinade. Bring marinade to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer, uncovered, 10 minutes. Reserve 1 cup sauce for serving; use the rest for basting.

3. Roast ribs 1 hour; baste with sauce every 15 minutes and cover ribs with foil if needed to prevent burning. Continue roasting until meat is tender and easily pulls away from the bone, 45 minutes to 1 hour more. Serve with reserved sauce. armagazine.com/baby-back-ribs-with-papaya-marinade

HIDDEN GEM GLUTEN-FREE

PER SERVING (6 RIBS AND 2 TBSP. SAUCE): 1,089 CAL; 70G FAT (21G SAT); 49G PRO;

64G CARB (2G FIBER, 59G SUGARS); 992MG SODIUM