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. Slideshow: More Barbecued Ribs
France's coastal Mediterranean region of Provence might evoke Brigitte Bardot more readily than barbecue. But these slow-cooked pork ribs have a sweet-tart marinade that makes them delicious with a dry, crisp Provençal rosé.