Memorial Day is around the corner. If you haven’t already escaped to the great outdoors to do some grilling, then now is the time to dust off the grill, breathe in the fresh air, and cook up a platter of these crispy, sticky ribs. When it comes to these baby back ribs, the secret is in the sauce. Infused with pomegranate molasses, the basting and dipping sauce yields a sweet and puckery glaze, ensuring the ribs will crisp to finger-licking goodness over the fire. No grill? No worries. You can also make these ribs in your oven.

Pomegranate molasses is a staple in Middle Eastern cuisine. It’s a slick reduction of pomegranate juice, sugar and lemon, and a great addition to marinades, sauces, dressings, even drinks. It’s available in the international section of your supermarket and specialty stores.

You can also make your own by combining 1 quart (4 cups) of unsweetened pomegranate juice with 1/2 cup sugar and 2 tablespoons fresh lemon juice in a medium saucepan. Simmer uncovered over medium-low heat, until the juice is reduced to about 1 1/4 cups and has a syrupy consistency, about 1 hour. Cool the syrup slightly (it will continue to thicken as it cools), and then store in a glass jar in the refrigerator for up to 3 months.

Sweet and Sour Pomegranate Lacquered Ribs

Active Time: 25 minutes

Total Time: about 3 1/2 hours, plus marinating time

Yield: Serves 4 to 6

Rub:

2 tablespoons salt

1 tablespoon granulated sugar

1 tablespoon brown sugar

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cayenne

2 racks baby back pork ribs

Sauce:

2 large cloves garlic, minced

1/2 cup pomegranate molasses

1/4 cup ketchup

2 tablespoons apple cider vinegar

2 tablespoons brown sugar

1 tablespoon Sriracha

1 teaspoon finely grated fresh peeled ginger

1/2 teaspoon ground cumin

1/2 teaspoon sweet paprika

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Combine the rub ingredients in a small bowl. Evenly coat the ribs with the rub. Let stand at room temperature for 30 minutes, or cover and refrigerate for up to 24 hours. Remove from the refrigerator 30 minutes before grilling.

Combine the sauce ingredients in a small saucepan. Bring to a boil and simmer over low heat to meld the flavors, 12 to 15 minutes.

Prepare the grill for indirect cooking over low heat, about 275 degrees on a gas grill. (Or heat your oven to 275 degrees.)

Grill the ribs over indirect low heat until the meat is tender, 2 1/2 to 3 hours, turning once or twice. During the last 30 minutes or so of cooking, lightly baste with some of the sauce. (If using an oven, arrange the ribs on a rimmed baking sheet and roast on the middle rack of your oven.)

Increase the grill heat to medium-high. Baste the ribs with the sauce and grill over direct heat until slightly charred and crisp, turning as needed, 8 to 10 minutes. (Or increase the oven heat to 450 degrees and cook until beginning to crisp, turning as needed.)

Serve with the remaining sauce for dipping.

CAPTIONS AND CREDITS

Chipotles in adobo sauce are one of my go-to ingredients when I make a marinade or barbecue sauce. You can find chipotles in adobo in the international or Mexican section of your supermarket. I usually buy a few cans at a time, and I dove into my stash for this recipe.

Chipotles in adobo are a flavor bomb, packed with a soupy mix of whole smoked and dried jalapenos that are rehydrated and canned in a tangy, sweet tomato sauce. A little dollop adds smoky flavor and heat to robust marinades, sauces and stews. In this recipe, the chiles add essential flavor to the chicken marinade, which does double-duty as a basting sauce.

When using the chipotles, remember that the whole chiles have a good amount of heat, while the tomato sauce is milder and slightly sweet. So, spoon a balance of whole chiles with sauce in the food processor when making this recipe. Alternatively, separately process the entire can of chiles to get a smoother puree with a balance of heat and sweet.

Either way, you won’t use the entire can, so don’t throw out the leftovers! They can easily be stored for future use. Transfer to a glass container and refrigerate for up to one month, or freeze for up to six months. This way you’ll have your own stash for dipping into.

In this recipe, I cut the chicken into large chunks to expose more edges to the marinade and drive in flavor. I also like to accompany the salad with hummus, which is optional.

Chipotle Chicken and Couscous Salad

Active Time: 30 minutes

Total Time: 30 minutes, plus marinating time

Yield: Serves: 4 to 5

Marinade:

1/4 cup chipotles in adobo sauce

2 garlic cloves, chopped

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lime juice

1 tablespoon brown sugar

1 teaspoon ground cumin

1 teaspoon salt

2 pounds boneless, skinless chicken breasts or thighs, cut in 2- to 3-inch chunks

Couscous Salad:

1 1/2 cups whole-wheat couscous

1 1/4 cups warm water

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon salt, or more to taste

1 small red bell pepper, seeded and finely diced

1 small jalapeno, seeded, finely diced

1/2 small red onion, finely chopped, about 1/4 cup

1 garlic clove, minced

1/2 cup mint leaves, chopped, plus extra for garnish

1/4 cup cilantro leaves, chopped, plus extra for garnish

1/2 teaspoon Tabasco, or to taste

1/4 teaspoon freshly ground black pepper

Lemon wedges for serving

Marinate the chicken:

Process all of the marinade ingredients in a food processor until smooth. Reserve 2 to 3 tablespoons for basting. Place the chicken in a medium bowl. Add the remaining marinade and turn the chicken to thoroughly coat. Cover and refrigerate at least one hour or up to 24 hours.

Make the couscous:

Place the couscous in a large bowl. Add the water, lemon juice, olive oil, cumin and salt and stir once to blend. Cover the bowl and let stand until all of the liquid is absorbed, about 10 minutes. Fluff the couscous with a fork. Add the remaining ingredients and gently mix to combine. Taste for salt and seasoning.

Preheat the oven broiler (or prepare the grill). Remove the chicken from the marinade and discard the marinade. Broil or grill over direct medium heat until the chicken is charred and beginning to crisp in spots and thoroughly cooked through, basting with some of the reserved marinade, 10 to 14 minutes, depending on the thickness of the meat. (The internal temperature should register 165 degrees with a meat thermometer when fully cooked.)

Spread the couscous on a serving platter and arrange the chicken on top. Garnish with fresh mint and/or cilantro. Serve with lemon wedges.

CAPTIONS AND CREDITS

Over the past few months, we’ve grown used to digging through our pantries for dinner inspiration. I try to view it as a fun cooking challenge and an opportunity to (finally) use the stacks of canned, jarred and frozen goods that seem to have permanently populated my cabinets or burrowed themselves into the depths of the freezer. This pasta dish is a result of my kitchen foraging. The thing is, it’s also a delicious meal, and I wonder why I haven’t made it more often.

Chances are, you already have the main ingredients -- canned or jarred tuna, frozen peas and dried pasta -- stashed in your kitchen. Tuna is a simple, nutritious and flavorful addition to pasta. In fact, spaghetti al tonno is an Italian classic. When possible, use a sustainably sourced tuna, and don’t shy away from tuna packed in olive oil, especially for this recipe. It’s the oil that contributes flavor and richness to the dish.

Peas’ natural sweetness brightens the pasta and complements the briny tuna. I also add fresh chile pepper. If you don’t have one, increase the amount of dried red pepper flakes to 1 teaspoon.

This pantry-style dish can be on the table in 15 minutes, so add it to your repertoire of easy weeknight dinners. Shelter-in-place should not be the only time you make this recipe. It’s a keeper.

Spaghetti With Tuna, Peas and Lemon

Active Time: 15 minutes

Total Time: 15 minutes

Yield: Serves: 4

12 ounces spaghetti

3 tablespoons olive oil

2 garlic cloves, minced or pushed through a press

1/2 teaspoon crushed red pepper flakes

1 cup frozen peas, defrosted

1 (7-ounce) can or jar of tuna, packed in olive oil, drained

1 small red jalapeno pepper, seeded, thinly sliced (optional)

2 tablespoons fresh lemon juice

1 teaspoon finely grated lemon zest, plus extra for garnish

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 to 3 tablespoons chopped fresh dill

Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente. Reserve 1/2 cup of the cooking water and drain the pasta.

While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and saute until fragrant, about 1 minute, and then add the peas and saute until heated through, about 1 more minute.

Add the tuna, jalapeno (if using), lemon juice, lemon zest, salt and pepper. Turn off the heat and gently stir, without overmixing, to break up the tuna while maintaining a chunky texture (you don’t want to cook the tuna).

When the pasta is ready, add to the skillet. Over low heat, gently stir to combine and coat the spaghetti. If too dry, add some cooking water, 2 tablespoons at a time, to moisten to your taste. Divide the pasta among serving bowls. Garnish with the dill and additional lemon zest.

CAPTIONS AND CREDITS