- Two 1 1/2-pound racks of pork baby back ribs, papery membrane removed from the underside of each rack
- 4 garlic cloves, minced
- 4 scallions, minced
- 2 tablespoons soy sauce
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons light brown sugar
- 1 tablespoon rice vinegar
- Salt and freshly ground pepper
- Panko-Crusted Mushrooms, for serving
- Preheat the oven to 400°. Set the ribs on a large rimmed baking sheet, skinned side up. In a small bowl, combine the garlic with the scallions, soy sauce, olive oil, brown sugar and vinegar. Season the ribs lightly with salt and generously with pepper. Brush some of the sauce on the skinned side of the ribs and turn them over; brush the remaining sauce over the tops of the ribs.
- Roast the ribs in the upper third of the oven for about 45 minutes, until browned and tender. Let the ribs rest for 10 minutes, then slice into individual ribs and serve with the Panko-Crusted Mushrooms.
The baby back ribs can be marinated overnight.
Smith likes to pair these earthy, sweet ribs with a Napa Valley Cabernet that also has layers of flavor.