St. Louis ribs braise low and slow until tender enough to fall from the bone, then a quick caramelized glaze finishes them under the broiler. This shelf's single protein needs only time and staples to taste like you planned ahead.

Serves 2. 120 minutes, 15 at the stove.

About 190 calories a serving, 13 g protein, 15 g carbohydrate, 9 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 325°F [165°C]. Pat the ribs dry and rub them all over with 1 teaspoon salt, 1/2 teaspoon pepper, and 2 minced garlic cloves, using 1 tablespoon oil to help everything adhere. Set them bone-side down on a sheet pan.
2. Cover the pan tightly with foil and roast for 1 hour and 15 minutes, until the meat pulls back from the bones and a fork pierces the thickest part with no resistance.75 min
3. Remove the foil and increase the oven to the high broiler setting. Brush 3 tablespoons soy sauce mixed with 2 tablespoons honey all over the ribs, coating both sides.
4. Broil 4 inches from the heat for 3 to 4 minutes, watching closely, until the glaze bubbles and caramelizes lightly at the edges.4 min
5. Let rest for 5 minutes, then cut between the bones and serve on a warm plate.

Note Swap the soy-honey glaze for a mixture of ketchup and apple cider vinegar if that suits your pantry better. Leftover ribs keep, covered, for three days and taste even better pulled from the bone and warmed through in a low oven. Serve with coleslaw and rice, or use shredded meat in sandwiches.