There’s a lot of different ways to prepare ribs. Lots of people just toss them with sauce, cover, and throw them in the oven (the newlywed version!). For a while I was boiling ribs and then tossing with sauce (a trick I learned from a couple of different chefs). But really, my favorite method is the slow braise. The flavors in the sauce get a chance to develop and the meat comes out really tender. If you like more traditional ribs flavors, this will also work with barbecue sauce and tomato sauce swapped out for the brown sugar and soy sauce (then, omit the ginger and sesame oil and add in a dash of liquid smoke).

If you’re preparing a larger batch for company, you may or may not need to prepare more sauce. It really depends on the size of the pan, as the ribs need to be covered or mostly covered in liquid for best results.