To eat during (note I did not say "while watching") the Super Bowl, I tried a new recipe for chicken wings. They were fine, but nothing special, so I won't bother sharing the recipe since you can do better. But I also tried a new recipe for ribs, and they came out splendid. It is the most bizarre recipe—everything about it is weird—but I guarantee you these are delicious ribs. It came from Food52; look at all the nice comments there if you don't believe me. Oh, and look at their photo too, because once again I neglected to capture my finished dish for posterity.
The name comes from the ingredients list—just get out your 1 tablespoon measure and have at it. Although the rack of ribs I got weighed 2.17 pounds, so I used half again as much of each of the ingredients.
1 tablespoon dry sherry (I used dry white wine.)
2 tablespoons sugar
3 tablespoons white vinegar
4 tablespoons (that's ¼ cup) low-sodium soy sauce
1½ pounds baby back ribs, cut into individual ribs
Combine the sherry, sugar, vinegar, and soy sauce in a saucepan and stir to mix. Add the ribs and toss to coat. Cover and cook over low heat for 40 minutes, stirring occasionally, until the liquid has almost completely evaporated and has glazed the meat. The instructions also said: If you notice the meat looking grayish in the last few minutes of cooking, remove the lid and raise the heat, searing the meat a bit and thickening the glaze. I in fact took off the lid after about 35 minutes and let it go for another 10 minutes or more, tossing the ribs regularly in the thickening sauce. Maybe that's because I started with more? I don't know, but they were delicious and took less than an hour, which are two amazing things to say about ribs.