What beefy braised short ribs are to winter tenacious baby backs are to summer. You don't need a smoker (or even a grill) to make these bad boys. Just a regular oven, 250 degrees of heat and four hours. The marinade, which owes it's complexity to sticky, sour pomegranate molasses, a staple Middle Eastern condiment, becomes the sauce when reduced. Baste the ribs every hour on the hour and finish under the broiler for a glossy mahogany lacquer we really dig.
1 cup pomegranate molasses (hit Bitar's on Federal)
1 can tamarind juice
2 limes, juice and rinds
2 garlic cloves, smashed
2 stalks lemongrass, smashed
1 cup fresh mango, roughly chopped
1/4 cup rice wine vinegar
Put all ingredients in Ziplock bag. Add ribs and marinade 1 hour to overnight. Remove ribs to cook, then add marinade to saucepot. Bring to a boil, then simmer till glossy and thick. Remove garlic peel and limes, add reduction to blender with another cup fresh mango. Puree till smooth, adding water to thin if necessary. Season with salt and pepper. Use the sauce to glaze the ribs, reserving some extra for tossing ribs in before serving.