Recipes Honey-Glazed Baby Back Ribs with Whiskey Marinade 5.0 (3,057) 1 Review At Portland, Oregon's now-shuttered Pok Pok, chef Andy Ricker used to roast 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. By Andy Ricker Andy Ricker Andy Ricker is a James Beard Award-winning chef and founder of the acclaimed Pok Pok restaurants. He has co-authored three best-selling cookbooks on the food of Thailand. Andy is credited with introducing northern Thai street food to the U.S. general public and expanding the lexicon of Thai cuisine in America.Experience: Andy Ricker first acquired his culinary know-how working restaurant jobs in New Zealand, Australia, and England to fund his backpacking travels around the world. Since 1992, he has returned to Thailand every year to spend months living, cooking, and studying the food culture. His Pok Pok restaurants have garnered accolades from Food & Wine, The New York Times, Washington Post, Gourmet, Bon Appétit, GQ, and Saveur, among others. In addition to his first book, he co-wrote the bestselling Pok Pok: The Drinking Food of Thailand (2107), and Pok Pok Noodles (2019). Andy is the founder and managing partner of Som Cane Vinegar Cordials, a non-alcoholic beverage company. Food & Wine's Editorial Guidelines Updated on May 31, 2021 Print Rate It Share Share Tweet Pin Email Photo: © Cedric Angeles Active Time: 30 mins Total Time: 6 hrs 30 mins Yield: 8 servings Ingredients Marinated Ribs 3 racks baby back ribs (about 5 pounds) ¼ cup plus 2 tablespoons soy sauce ¼ cup plus 2 tablespoons whiskey ¼ cup honey 2 tablespoons finely grated fresh ginger 1 ½ teaspoons freshly ground white pepper 1 teaspoon toasted sesame oil ½ teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg Honey Glaze and Dipping Sauce ¼ cup honey 2 tablespoons hot water ½ cup fresh lime juice ¼ cup fish sauce ¼ cup soy sauce ¼ cup gochugaru (Korean red pepper flakes) ¼ cup chopped cilantro 2 tablespoons sugar Directions 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. 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°F. 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 with the dipping sauce. Suggested Pairing These slow-cooked pork ribs have a sweet-tart marinade that makes them delicious with a dry, crisp Provençal rosé. Rate it Print