No-Grill Lemongrass and Soy Ribs

If you’re used to cooking slabs of ribs that need a few hours of slow-cooking to render them tender and delicious, try these baby back ribs instead. Cut between the bones into individual strips, baby back ribs pick up lots of flavor and cook (relatively) quickly on the stovetop. Blended to a paste, shallots and lemongrass provide body and flavor, clinging to the meat as they reduce into an aromatic sauce. As a reminder, baby back ribs are not from, um, baby pigs. (It just has to be said!) They’re called as such simply because they come from the top section of the ribs, closer to the backbone, and are smaller in size compared with spareribs or St. Louis–style ribs.