Honey-Glazed Baby Back Ribs with Whiskey Marinade

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At Pok Pok, Ricker roasts these meaty, tender ribs for two to three hours over a low fire for a fabulously smoky flavor. In this easy adaptation, the ribs are slow-cooked in the oven, then finished on the grill. Baby back ribs cut across the bone are the classic Thai choice, but whole ribs are just as delicious.

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  • 8

Ingredients

  • MARINATED RIBS
  • 3 racks baby back ribs
  • (about 5 pounds)
  • 1/4 cup plus 2 tablespoons soy sauce
  • 1/4 cup plus 2 tablespoons whiskey
  • 1/4 cup honey
  • 2 Tablespoons finely grated fresh ginger
  • 1 1/2 teaspoons freshly ground white pepper
  • 1 teaspoon Asian sesame oil
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • HONEY GLAZE AND DIPPING SAUCE
  • 1/4 cup honey
  • 2 tablespoons hot water
  • 1/2 cup fresh lime juice
  • 1/4 cup fish sauce
  • 1/4 cup soy sauce
  • 1/4 cup red pepper flakes, preferably Korean
  • 1/4 cup chopped cilantro
  • 2 tablespoons sugar

Preparation

Step 1

1. MARINATE THE RIBS: Arrange the rib racks in a large glass or ceramic baking dish, overlapping them slightly. In a
medium bowl, whisk the soy sauce with
the whiskey, honey, ginger, white pepper, sesame oil, cinnamon and nutmeg. Pour
the marinade overthe ribs and turn to coat. Cover and refrigerate for 4 hours.
2. MAKE THE GLAZE AND DIPPING SAUCE:
In a small bowl, combine the honey with the hot water. In a medium bowl, combine the lime juice with the fish sauce, soy sauce, pepper flakes, cilantro and sugar; stir until the sugar is dissolved.
3. Preheat the oven to 300°. Line a large rimmed baking sheet with foil. Arrange the ribs on the baking sheet, meaty side up.
Roast for about 2 hours, until tender. Baste the ribs with the honey mixture and roast for another 15 minutes, until browned and glossy. Remove the ribs from the oven and baste again with the honey mixture.
4. Preheat a grill. Grill the ribs over moderately high heat, turning once, until lightly
charred, about 4 minutes. Transfer the
'racks to a cutting board and cut into individual ribs. Arrange the ribs on a platter and serve the dipping sauce alongside.
WINE France's coastal Mediterranean
pegion of Provence might evoke Brigitte
Bardot more readily than barbecue. But
these slow-cooked pork ribs have a sweet-art marinade that makes them delicious with a dry, crisp Provengal rose, like the wry-scented 2008 Commanderie de la Jargemone or the light-bodied 2008 Domaine Houchart.

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