I used to be considered somewhat of a “baby back ribs expert” in my family. Back in high school I had an obsession with barbecue baby back ribs. I didn’t have a DIY smoker or anything like that. Nope, I just had my mom’s trusty oven (the one that locked the turkey in it on Thanksgiving, but that’s a story for another day) and store-bought barbecue sauce. Still it was enough to impress my family and that was good enough for me.

Ingredients

• 1 rack of baby back ribs;
• 1/2 cup soy sauce;
• 1/4 cup brown sugar;
• 1/2 pear, minced with juices or finely grated;
• 2 tablespoons sesame oil;
• 2 tablespoons rice vinegar;
• 8 cloves garlic, minced;
• 1 onion, minced or finely grated;
• 1/4 cup honey.

If there’s a thin membrane on the back of your ribs (when the ribs are placed meaty side down) loosen and remove. Place the ribs in a deep baking dish, meat-side down. Combine the soy sauce, brown sugar, pear, sesame oil, rice vinegar, garlic and onion in a small bowl. Pour over the ribs making sure all surfaces are coated. Marinate for at least 4 hours or overnight.