Laurie Colwin’s Crisp, Sweet Ribs

These ribs are inspired by the recipe in Laurie Colwin’s book, Home Cooking. She describes them as “crisp and tender, salty, sweet, oily but not greasy and very garlicky.” I agree.

Serves 6 to 8.

1 cup soy sauce
½ cup olive oil
½ cup honey or brown sugar
Grated zest and juice of 1 lemon
8 garlic cloves, minced
3 slabs baby back ribs (6 to 7 pounds), each slab cut in half
1 teaspoon kosher salt
½ teaspoon black pepper
4 scallions, chopped

1. Place the soy sauce, olive oil, honey, lemon zest and juice, and garlic in a small bowl and mix well. Place the ribs in a large glass or ceramic bowl, or in a resealable plastic bag, add the soy mixture, and mix well. Cover or seal, and refrigerate at least overnight and up to 2 days. Turn occasionally. (The ribs can be frozen up to 3 months.)

2. Preheat the oven to 300 degrees.

3. Place the ribs, meat side up, in a large baking pan, discarding the leftover marinade. Sprinkle with the salt and pepper, and cook for 3 to 4 hours, or until cooked throughout and brown and crusty.

4. Drain off any fat and serve immediately, garnished with the scallions.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)