Sweet Ginger Ribs

The last day of August fell on a Monday and by Tuesday the calendar said September and something changed in the air, not dramatically, just a degree or two and a hint of something drier. I noticed it on my morning walk to the car and held it as the promise it was.

Labor Day weekend. I had three days off and I used them well: cleaned my apartment, made a big meal for myself on Saturday, spent Sunday at Gloria's, and used Monday to be completely quiet and do nothing in particular. I have learned to take the do-nothing days seriously. They are not wasted. They are load-bearing.

The big meal on Saturday was short ribs braised in coffee and dark chocolate. I found the recipe in a food magazine I picked up in the waiting room somewhere and wrote it in my phone with the note try this and then forgot about it until I cleaned my apartment and found the note. The braise is similar to my usual short rib method but the addition of a cup of strong coffee and two ounces of dark chocolate in the braising liquid creates something richer and more complex than I expected. The chocolate does not taste like chocolate in the finished dish. It tastes like depth. I served it over creamy polenta. I was very pleased with myself.

Sunday at Gloria's I made smothered chicken again because James requested it. He does not often request specific things but when he does I take it seriously. He ate two plates and said nothing, which remains his highest praise. Gloria watched me cook and said you are comfortable. She meant in the kitchen. I said I think so. She said good. You should be.

That Saturday meal — the coffee, the dark chocolate, the polenta — reminded me that some of the best cooking happens when you finally slow down long enough to follow through on a note you made to yourself months ago. These Sweet Ginger Ribs carry that same spirit: unhurried, layered, the kind of thing you make when you have the whole day and you’re ready to be pleased with yourself. If you’re looking for a rib recipe to bookmark for your next quiet Saturday, this is the one.

Prep Time: 20 min | Cook Time: 2 hrs 30 min | Total Time: 2 hrs 50 min | Servings: 4

Ingredients

3 lbs pork baby back ribs, membrane removed
1/4 cup soy sauce
1/4 cup honey
2 tablespoons brown sugar, packed
2 tablespoons fresh ginger, finely grated
3 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
2 green onions, thinly sliced, for garnish
1 teaspoon sesame seeds, for garnish

Instructions

Prepare the ribs. Preheat your oven to 300°F. Pat the ribs dry with paper towels and season lightly with black pepper on both sides. Place them meat-side up on a large rimmed baking sheet lined with foil.
Make the glaze. In a small bowl, whisk together soy sauce, honey, brown sugar, grated ginger, garlic, rice vinegar, sesame oil, and red pepper flakes until the sugar is mostly dissolved.
First bake. Reserve about 1/3 of the glaze for finishing. Brush the ribs generously with the remaining glaze, then cover tightly with a second sheet of foil. Bake for 2 hours, until the meat is very tender and beginning to pull from the bones.
Glaze and finish. Remove the top foil and increase oven temperature to 400°F. Brush the ribs with the reserved glaze and return to the oven uncovered for 20–25 minutes, brushing once more halfway through, until the glaze is sticky and caramelized.
Rest and serve. Let the ribs rest for 10 minutes before cutting into portions. Garnish with sliced green onions and sesame seeds and serve immediately.

Nutrition (per serving)

Sweet Ginger Ribs — The Meal That Reminded Me I Know What I’m Doing