You Won’t Believe How Juicy These Ribs Are | Toni Chapman | NYT Cooking

Toni Chapman shows us how to make her sticky pineapple ribs, which are braised low and slow in a sweet-savory mix of pineapple juice, soy sauce, garlic and onion, then finished under high heat with a glossy ketchup-honey glaze that caramelizes into something sticky and a little smoky. Because the ribs are cut apart instead of being cooked as a rack, each one gets perfectly seasoned and completely glazed all over.