The addition of a good Bourbon whiskey Americanizes this dish, but takes
nothing away from the wicked good Asian vibe:


http://www.delish.com/recipefinder/h...arinade-recipe

From Food & Wine

At the Portland, Oregon, restaurant Pok Pok, Chef 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.

Ingredients
U.S.
Marinated Ribs
3 rack(s) (about 5 pounds) baby back ribs
1/4 cup(s) plus 2 tablespoons soy sauce
1/4 cup(s) plus 2 tablespoons whiskey
1/4 cup(s) honey
2 tablespoon(s) finely grated fresh ginger
1 1/2 teaspoon(s) freshly ground white pepper
1 teaspoon(s) Asian sesame oil
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) freshly grated nutmeg
Honey Glaze and Dipping Sauce
1/4 cup(s) honey
2 tablespoon(s) hot water
1/2 cup(s) fresh lime juice
1/4 cup(s) fish sauce
1/4 cup(s) soy sauce
1/4 cup(s) red pepper flakes, preferably Korean
1/4 cup(s) cilantro, chopped
2 tablespoon(s) sugar

Directions

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.

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.

Preheat the oven to 300 degrees. 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.


(I'll note that we modify this to use a charcoal grille with the ribs
starting over the non-coal side and some hickory wood chips over the
live coals, but the top and bottom vents closed down a ways to keep that
elusive 300-325 degree temp. Then the ribs finish after 2 hrs. over the
live coals, brush with reserved marinade, cook with vents wide open
until caramelized but not blackened. The coals and wood chips make it
even tastier.)

On Thu, 12 Sep 2013 12:05:10 -0600, casa contenta > wrote:

> The addition of a good Bourbon whiskey Americanizes this dish, but takes
> nothing away from the wicked good Asian vibe:
>
>
> http://www.delish.com/recipefinder/h...arinade-recipe

There's nothing wrong with a bit of bourbon! I'll use "boneless
ribs", most likely butchered by me.

--
Food is an important part of a balanced diet.

On 9/12/2013 1:26 PM, sf wrote:
> On Thu, 12 Sep 2013 12:05:10 -0600, casa contenta > wrote:
>
>> The addition of a good Bourbon whiskey Americanizes this dish, but takes
>> nothing away from the wicked good Asian vibe:
>>
>>
>> http://www.delish.com/recipefinder/h...arinade-recipe
>
> There's nothing wrong with a bit of bourbon! I'll use "boneless
> ribs", most likely butchered by me.
>

Oh yes!

I think you're going to have a tasty time with those.

And remember, there's some left for the chef, of the bourbon that is...