Ingredients
- 3 rack baby back ribs
- ¼ c. plus two tablespoons soy sauce
- ¼ c. plus two tablespoons whiskey
- ¼ c. honey
- 2 tablespoons of. finely grated fresh ginger root
- 1½ teaspoon. freshly ground white-colored pepper
- 1 teaspoon. Asian sesame oil
- ½ teaspoon. ground cinnamon
- ¼ teaspoon. freshly grated nutmeg
Honey Glaze and Dipping Sauce
- ¼ c. honey
- 2 tablespoons of. warm water
- ½ c. fresh lime juice
- ¼ c. fish sauce
- ¼ c. soy sauce
- ¼ c. red pepper flakes
- ¼ c. cilantro
- 2 tablespoons of. sugar
Directions
- Marinate the ribs: Arrange the rib racks inside a large glass or ceramic baking dish, overlapping them slightly. Inside a medium bowl, whisk the soy sauce using the whiskey, honey, ginger root, white-colored pepper, sesame oil, cinnamon, and nutmeg. Pour the marinade within the ribs and switch to coat. Cover and refrigerate for 4 hrs.
- Result in the glaze and dipping sauce: In a tiny bowl, combine the honey using the warm water. Inside a medium bowl, combine the lime juice using the fish sauce, soy sauce, pepper flakes, cilantro, and sugar stir before the sugar is dissolved.
- Preheat the oven to 300 levels. Line a sizable rimmed baking sheet with foil. Arrange the ribs around the baking sheet, meaty side up. Roast for around 2 hrs, until tender. Baste the ribs using the honey mixture and roast for an additional fifteen minutes, until browned and glossy. Take away the ribs in the oven and baste again using the honey mixture.
- Preheat a grill. Grill the ribs over moderately high temperature, turning once, until gently charred, about 4 minutes. Transfer the racks to some cutting board and reduce individual ribs. Arrange the ribs on the platter and serve the dipping sauce alongside.
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