Summer's coming to a close. Unless you happen to have discovered some apocalyptic technology for turning the Earth into an endless, Mad Max beach, there ain't nothing you can do about that.That means you only have a few more weeks to make ribs at the peak of their eating season. These sticky, tender, salty-sweet baby back ribs from Pig & Khao chef Leah Cohen should do the trick.MAKE IT: Asian Barbecue Ribs
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Don't be intimidated by the ingredient list. This are a weekend project for sure, but if you break it down into steps, it's no sweat.Spend some time gathering your South Asian staples—ginger, garlic, fish sauce, shallots—and make the sauce.The ribs themselves barely require you to be awake: season with salt, pepper, and five-spice powder, and toss into the oven for a few hours until stupidly tender.In the meantime, make a simple slaw of Napa cabbage, mint, and scallions, all tossed with a sweet, mayonnaise-based dressing.Mix yourself up a tiki cocktail to complete the summer theme, and savor it all before we enter the season of the gourd.