|YIELDS: 6 Servings||PREP TIME: 10 mins||COOK TIME: 2 hrs 30 mins||TOTAL TIME: 2 hrs 40 mins|
¼ cup plus 2 tablespoons soy sauce
¼ cup plus 2 tablespoons whiskey
¼ cup honey
2 tbsp finely grated fresh ginger
1 ½ tsp freshly ground white pepper
1 tsp sesame oil
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg
Honey Glaze - Dipping Sauce
¼ cup honey
2 tbsp hot water
½ cup fresh lime juice
¼ cup fish sauce
¼ cup soy sauce
¼ cup crushed red pepper flakes
¼ cup chopped cilantro
2 tbsp sugar
Large glass baking dish
- 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 the dipping sauce alongside.