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 over the
ribs and turn to coat. Cover and refrigerate for 4 hours.
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.
Preheat the oven to 300 degrees. 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.
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.
Originally Submitted
6/7/2009
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