The slightly sweet caramel-colored sauce adds a burst of flavor when drizzled over these tender ribs sent in from Lil Neuls of Caballo, New Mexico. Using boneless ribs adds to the 5 ingredient ease of this recipe.
I love short ribs, and they are best prepared low and slow in a flavorful sauce. I also love salt potatoes, so I thought I would combine the two with an Italian twist. My family was wowed!—Devon Delaney, Westport, Connecticut
Broiling the baby back ribs first gives them some color before they are slow-cooked (don't worry, broiling them is easy to do). The flavor is wonderful and the ribs are so tender, the meat falls off the bone.—Gilda Lester, Millsboro, Delaware