Cooking ribs can be intimidating, but within this recipe, chef Sam Fore employs a foolproof, hands-off cooking technique that ensures remarkable tenderness and flavor. First, she seasons the ribs in a peppy blend of curry powder, garlic, ginger, turmeric, red pepper flakes, and lime zest. Then she tightly wraps the seasoned ribs in a foil packet atop slices of fresh onion, allowing them to bake slowly while gently steaming in the flavorful juices from the onion until the meat is falling-off-the-bone tender. This step can be done days in advance. When ready to serve, the ribs get glazed in a spicy-sweet chili sauce and baked once more to create a glossy shellac.
