Honey-Glazed Baby Back Ribs with Whiskey Marinade
"At Pok Pok, Andy 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...."
INGREDIENTS
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3 racks baby back ribs (about 5 pounds)
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1/4 cup plus 2 tablespoons soy sauce
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1/4 cup plus 2 tablespoons whiskey
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1/4 cup honey
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2 tablespoons finely grated fresh ginger
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1 1/2 teaspoons freshly ground white pepper
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1 teaspoon Asian sesame oil
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1/2 teaspoon ground cinnamon
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1/4 teaspoon freshly grated nutmeg
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1/4 cup honey
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2 tablespoons hot water
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1/2 cup fresh lime juice
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1/4 cup fish sauce
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1/4 cup soy sauce
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1/4 cup Korean red pepper flakes or 1 teaspoon crushed red pepper
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1/4 cup chopped cilantro
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2 tablespoons sugar
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