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Active: 30 mins.Total Time: 6 hrs. 30 mins.Servings: 8Staff-Favorite

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.

Ingredients:

Marinated Ribs

3 racks baby back ribs (about 5 pounds)1/4 cup plus 2 tablespoons soy sauce1/4 cup plus 2 tablespoons whiskey1/4 cup honey2 tablespoons finely grated fresh ginger1 1/2 teaspoons freshly ground white pepper1 teaspoon Asian sesame oil1/2 teaspoon ground cinnamon1/4 teaspoon freshly grated nutmeg

Honey Glaze and Dipping Sauce

1/4 cup honey2 tablespoons hot water1/2 cup fresh lime juice1/4 cup fish sauce1/4 cup soy sauce1/4 cup red pepper flakes, preferably Korean1/4 cup chopped cilantro2 tablespoons sugar

Directions:

1.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.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.