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celine clutch If you already have an account with ZipList you can link your account and use one Recipe Box to organize all your recipes. Would you like to link your account? Virginie BlachereSERVES 4 - 6Ingredients1 1⁄4 cups light brown sugar1 cup soy sauce1 tbsp. Asian sesame oil1⁄4 tsp. crushed red chile flakes4 cloves garlic, finely chopped12-inch piece peeled fresh ginger,finely chopped3 lbs. pork baby back ribs3 scallions, thinly sliced Directions 1. Whisk together brown sugar, soy sauce, sesame oil, chile flakes, garlic, ginger, and 1⁄4 cup water in a large bowl. Add the ribs and toss to coat. Cover bowl with plastic wrap and let marinate for at least 1 hour at room temperature, or refrigerate overnight, turning occasionally to coat. 2. Heat oven to 450 F. Remove ribs from marinade and arrange, curved side up, on a rack set over a rimmed foil-lined baking sheet. Roast for 20 minutes. 3. Meanwhile, heat the marinade in a 2-qt. saucepan over medium-high heat and simmer, stirring occasionally, until thick and syrupy, about 20 minutes. 4. Using tongs, flip ribs and cook, basting frequently with the reduced marinade, until the ribs are browned, glazed, and tender, 15-20 minutes. Transfer ribs to a platter and garnish with scallions. Pairing notes: Carignane, a spicy red Rhône varietal, is a nice match for the sweet-tasting ribs. Lioco "Indica" Mendocino County Red Wine 2006, from California, is a good choice. David Holloway covers the food beat for AL.com like gumbo covers rice, thick and with a hint of spiciness. Check out his daily food suggestions ...