ImageKia Damon’s sticky guava ribs.Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews.

Good morning. I’d cook outside every night if I could, working grills and planchas and pizza ovens and smokers into the depths of winter, against all elements. I know I’m not alone in that desire. But I know too that the numbers don’t add up to even a plurality. I’m in a faction: the brazier caucus.

So, yes, I’ll take Kia Damon’s recipe for sticky guava ribs (above) out to the pit and maybe you’ll join me. But it’s not as if you have to. Kia developed the recipe for indoor cooking, an easy oven-baked barbecue situation that leads to amazingly tender meat and a lovely caramelized bark that’s sweet and salty. I’d pair it with Millie Peartree’s fantastic mango slaw and plenty of pepper sauce and call that a perfect Sunday supper. See what you think.

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Sticky Guava Ribs

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As for the rest of the week. …

Monday

Kay Chun’s recipe for soy-braised tofu is one of the great weeknight meals, paired with rice and kimchi. The tofu sucks up the sauce, spiked with garlic and ginger, and shiitake mushrooms add heft and meatiness. Best of all, the leftovers are excellent cold — a lunch to remind you of a wonderful dinner.

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