Because my parents worked full-time while raising three kids, my mom always had a stash of recipes in her arsenal that she could prep and cook in a flash, from flank steak strips stir-fried in black bean sauce to prawns sauteed with broccoli in oyster sauce.

So, when I came upon “Garlic & Pepper Pork Ribs” it hit home in so many ways.

This easy recipe is from “My Cambodia: A Khmer Cookbook” (4 Color Books, 2025), of which I received a review copy.

It was written by Nite Yun, chef-owner of Lunette Cambodia inside San Francisco’s Ferry Building, with assistance from Tien Nguyen, a food and culture writer who teaches food journalism at the University of California.

Yun was born in a refugee camp in Thailand after hear parents escaped war-torn Cambodia. When she was 2 years old, her family immigrated to the United States, settling in Stockton. She’s made it her mission to highlight Khmer cuisine, not only to preserve its history and traditions, but as a way to better comprehend her parents, as well as herself.

The book chapters trace her arc from Stockton to Cambodia to San Francisco and to opening her first restaurant Nyum Bai in Oakland.

Savor her story in recipes such as “Stir-Fried Egg Noodles with Gravy,” “Lemongrass Fish Cakes,” “Cozy Oxtail Soup,” and “Palm Sugar-Glazed Donuts.”

“Garlic & Pepper Pork Ribs” was a childhood staple for Yun. Her mother would marinate the ribs the night before or first thing in the morning before she went to work. When Yun and her brothers would come home from school, all they had to do was slide them in the oven to get dinner going. It reminded me of how it was always my task as a kid to measure and rinse the grains of jasmine rice, then push the button on the rice cooker to let it steam away just before my parents arrived home from work.

That tells you all you need to know about how simple and simply satisfying these ribs are. Just marinate the ribs in a mixture of garlic, neutral oil, oyster sauce, soy sauce, sugar, and plenty of freshly ground black pepper. Definitely don’t skimp on the pepper, as it really makes this dish sing.

When ready to cook, place the ribs on a wire rack on a sheet pan and slide into a hot oven. Halfway through, turn the ribs over, and continue cooking.

Steamed rice is a must to go with this dish, as are pickles, so I included Yun’s equally fast recipe for cucumber pickles. All you need do is stir together rice vinegar, sugar, water, minced garlic, and a pinch of salt, then let cucumber slices brine in it for at least 15 minutes. You don’t even have to heat up the brining mixture.

The cucumbers end up sweet, gently tangy, a little garlicky, and still nicely crisp.

You won’t believe how flavorful the ribs are, despite so few ingredients. They are deliciously savory with a nice hit of peppery, earthy warmth. I love how the edges get charred and crisp, too.

I did make one concession: Yun calls for Thai seasoning soy sauce in the marinade, which is apparently a bit sweeter and less salty. However, I just used my standard low-sodium Kikkoman soy sauce because I didn’t want to make a special trip to the Asian market.

Somehow, I think neither my mom nor hers would object to that time-saving move.

Garlic & Pepper Pork Ribs (Sach Chrouk Ang)

(Serves 2 to 4)

4 garlic cloves, minced

2 tablespoons grapeseed or other neutral oil

1 tablespoon oyster sauce

1 tablespoon Thai seasoning soy sauce

1 tablespoon sugar

2 teaspoons freshly ground black pepper (preferably Kampot peppercorns)

1/2 teaspoon kosher salt

1 1/2 to 2 pounds pork baby back ribs

Steamed jasmine rice, for serving

Pickles, for serving (recipe follows)

In a large bowl, combine the garlic, oil, oyster sauce, seasoning soy sauce, sugar, pepper, and salt.

Place the ribs on a cutting board, meaty side down. Check if the silvery membrane that stretches across the bones has been removed. If not, use a small knife or your fingers to pull it off and discard (if left on, it’ll become very tough and chewy once cooked).

Slice the ribs into individual pieces and place them in the bowl. Coat each piece generously with the sauce, then cover and marinate for at least 1 hour (overnight is best!). If cooking within 2 hours, marinated the ribs at room temperature. If marinating for longer, refrigerate immediately.

When ready to cook, preheat the oven to 425°F. If the ribs are in the fridge, take them out so they can come to room temperature before cooking. Set a wire rack on a sheet pan.

Right before cooking, pick up the ribs, shake off the excess sauce, and transfer them from the bowl to the wire rack. Place the ribs in the oven and cook for 25 minutes, then flip and cook until the ribs are cooked through, 25 to 30 more minutes. Transfer the ribs to a serving platter and serve with rice and pickles on the side! Store leftover ribs in an airtight container and refrigerate for up to 2 days.

Cucumber Relish

1/4 cup water

1/2 cup unsweetened rice vinegar

1/2 cup granulated sugar

1 garlic clove, minced

Kosher salt

2 to 3 Persian cucumbers, unpeeled, very thinly sliced

In a small bowl or jar, combine the water with the rice vinegar, sugar, garlic, and a pinch of salt and stir until the sugar dissolves. Place the cucumber slices in the brine and let them sit for at least 15 minutes. If you’re making this a day ahead, place the cucumbers in an airtight container, cover, and refrigerate.

From “My Cambodia” by Nite Yun

Another Cambodian Rib Recipe to Try: Ginger, Garlic, and Honey Grilled Baby Back Ribs