Baby Back Ribs

with honey-miso barbecue sauce

Makes 8 servings (1 cup sauce) Total time: 21/ hours

FOR THE RIBS, TRIM:

2

2

FOR THE SAUCE, HEAT:

1

1/2

1

1/2 1/3 1/4 1/4

1 2

1/4 slabs pork baby back ribs (4–5 lb.)

Tbsp. each kosher salt and black pepper

Tbsp. vegetable oil cup minced onion

Tbsp. minced fresh garlic cup honey cup red miso cup ketchup cup rice vinegar

Tbsp. low-sodium soy sauce tsp. fresh lime juice tsp. red pepper flakes

Fresh cilantro leaves

Preheat oven to 300°.

For the ribs, trim excess fat from ribs. Pierce meat between bones with a fork, then arrange on a baking sheet. Season both sides of ribs with salt and pepper. Tightly cover baking sheet with foil; bake ribs 2 hours.

For the sauce, heat oil in a saucepan over medium. Add onion and garlic; sweat until softened, 5 minutes. Stir in honey, miso, ketchup, vinegar, and soy sauce; simmer 5 minutes. Purée sauce with a handheld blender, then stir in lime juice and pepper flakes.

Preheat grill to medium-high. Brush grill grate with oil.

Remove ribs from oven, coat with sauce, and grill, covered, until charred, 3–4 minutes per side. Transfer ribs to a platter, tent with foil, and let rest 5–10 minutes. Slice between bones and serve ribs with remaining sauce.

Per serving: 690 cal; 44g total fat (15g sat); 187mg chol; 1584mg sodium; 24g carb (1g fiber, 20g total sugars); 51g protein