Ready-cooked ribs dressed with their own sauce and a crunchy slaw that takes five minutes. The shelf does the heavy lifting here, so you focus on texture and brightness to balance the smoke and sweetness.

Serves 2. 25 minutes, 15 at the stove.

About 360 calories a serving, 19 g protein, 41 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the cabbage very thin by hand or on a mandoline and toss it in a bowl with the juice of one lime, 1/4 teaspoon salt, and a few grinds of pepper; let it sit while you warm the ribs.
2. Cut the ribs into 2 or 3 pieces and warm 2 tablespoons oil in a large skillet over medium-high heat; when it shimmers, lay the ribs meat-side down and sear for 2 minutes until browned, then flip and sear the other side for 2 minutes.4 min
3. Reduce the heat to medium-low, cover the skillet, and warm through for 8 minutes, shaking the pan occasionally so the sauce coats the ribs evenly.8 min
4. Pile the slaw on each plate, lean the warm ribs against it, and pour the pan sauce over the meat.

Note Swap the slaw for coleslaw mix in a pinch. Leftovers keep three days refrigerated and reheat gently in a low oven. Serve with cornbread or rolls to soak up the sauce.