Sweet-and-Sour Baby Back Ribs
Why This Recipe Works
For an indoor take on this crowd favorite that we could make in any season, we wanted something different from the classic Southern barbecued ribs. Enter these sticky, glossy, tropical sweet-and-sour baby back ribs. Since they cook quickly and pack loads of pork flavor, baby back ribs fit the bill perfectly here. For a dead-simple cooking method that would result in tender, juicy ribs with a beautiful burnished color, we found that roasting them for about 2 hours in a 325-degree oven was just right. As for the sticky, sweet-and-savory sauce, we added fresh garlic, ginger, and jalapeños to a base of orange juice, sugar, and cider vinegar and finished up with a bit of ketchup, soy sauce, and, surprisingly, fish sauce. These last three ingredients gave us intense savory complexity to balance the sweet-and-sour base. Applying the sticky sauce three times—brushing it on once at the outset and again before the last 10 minutes of roasting and then tossing the cut ribs in the remaining sauce before serving—made these ribs beautifully irresistible.