Baby back ribs glossed with garlic and salt, roasted until the meat pulls from the bone. This shelf gives you the protein; a hot oven and thirty minutes does the rest. Serve with rice or greens to soak up the rendered fat.

Serves 2. 40 minutes, 8 at the stove.

About 150 calories a serving, 16 g protein, 1 g carbohydrate, 9 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F (220°C). Pat the ribs dry with paper towels, then rub them all over with 1 tablespoon of oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
2. Scatter 3 minced garlic cloves over both sides of the ribs and rub them in. Lay the ribs bone-side down on a rimmed sheet pan.
3. Roast for 30 to 35 minutes, until the meat has shrunk back from the bones and pulls away easily when you tug it with tongs. The edges will brown and crisp.33 min
4. Let the ribs rest for 3 minutes, then cut them into portions and serve with the pan juices spooned over.

Note Swap the ribs for a pork shoulder if your shelf has one; roast it longer until it shreds. Leftovers keep in a covered container for three days and pull from the bone cold, excellent in a sandwich. Serve alongside rice, steamed broccoli, or a sharp slaw.