Thai Style Honey Glazed Baby Back Ribs With Whiskey Marinade Recipes

THAI STYLE HONEY-GLAZED BABY BACK RIBS WITH WHISKEY MARINADE

Steps:

• 1. 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. 2. 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. 3. Preheat the oven to 300°. 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. 4. 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.

THAI-STYLE BABY BACK RIBS

Steps:

• Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-low (you can hold your hand 5 inches above the coals for 7 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-low.)
• Sprinkle the ribs generously with salt and pepper, place them on the grill directly over the coals, and cook until a peek inside shows that the meat no longer has any pink at the center, about 10 to 12 minutes per side.
• When the rib racks come off the grill, cut them into individual ribs and place in a large bowl. Add all the remaining ingredients, toss to coat, season with more salt and pepper if needed, and serve.

THAI-STYLE BABY BACK RIBS

Steps:

• Place ribs in a large, shallow dish; set aside. In a small bowl, combine fish sauce, cilantro, peanut oil, soy sauce, lime juice, garlic, lemongrass, sugar, ginger, and sesame oil. Pour over ribs, turning to coat. Refrigerate, covered, overnight, turning occasionally.
• To cook ribs in oven: Remove ribs from refrigerator 30 minutes before cooking. Line a shallow roasting pan with a rack; set aside. Preheat oven to 300 degrees, placing a rack in the lower and top thirds of the oven. Place a second roasting pan half full of water in the bottom third of the oven. Remove ribs from marinade, and reserve excess marinade. Place ribs on rack in roasting pan. Place ribs in the top third of the oven. Bake, basting occasionally with reserved marinade, until the meat begins to pull away from the bone, the bone tips are exposed, and the internal temperature of the thickest part is 155 degrees, 45 to 60 minutes. Remove ribs from oven, and let rest for 10 minutes before cutting into individual pieces. Serve with dipping sauce.
• To cook ribs using a charcoal grill: Remove ribs from refrigerator 30 minutes before cooking. To preheat a covered grill, light a mound of twenty to thirty briquettes on one side of the grate, and open the bottom vents fully. Place a roasting pan filled with 2 inches of water on the other side of the grate. The pan will catch the drippings, and the water will provide moist heat to tenderize the meat. Place four or five chunks of hardwood charcoal directly on the coals.
• When the coals are ready, place a rack over them. Remove ribs from marinade, and reserve excess marinade. Place the ribs on the rack over the water; no meat should be directly over the coals. Cover, making sure lid vents are opposite the ribs and half open (this draws the smoke over the ribs). Place an instant-read thermometer into the top vent hole; it should read between 200 degrees to 250 degrees. The temperature should never exceed 300 degrees. If the temperate is too high, partially close the lower vent. Regulate the temperature during cooking by adjusting the lower vent. Turn and baste the ribs with the reserved marinade every 45 minutes, making sure that you alternate the exposure of the ribs to the hotter edge near the coals. Cook until ribs begin to pull away from the bone, the bone tips are exposed, and the internal temperature of the thickest part is 155 degrees, about 1 1/2 hours.
• Baste ribs with dipping sauce, turning frequently to prevent the sugar in the sauce from burning. Cook for an additional 4 minutes per side. Allow ribs to rest for 10 minutes before cutting into individual pieces. Serve with dipping sauce.

SCOTT HIBB'S AMAZING WHISKY GRILLED BABY BACK RIBS

Steps:

• Preheat oven to 300 degree F (150 degrees C).
• Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
• Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
• Preheat an outdoor grill for high heat.
• Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).