3 racks baby back ribs (about 5 pounds)
1/4 cup plus 2 tablespoons soy sauce
1/4 cup plus 2 tablespoons whiskey
1/4 cup honey
2 tablespoons finely grated fresh ginger
1 teaspoon toasted sesame oil
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
glaze and dipping sauce:
1/4 cup honey
2 tablespoons hot water
1/2 cup fresh lime juice
1/4 cup fish sauce
1/4 cup soy sauce
1 teaspoon crushed red pepper
1/4 cup chopped cilantro
2 tablespoons mirin
1. put the ribs in a large zip lock bag. in a medium bowl, whisk the soy sauce with the whiskey, honey, ginger, 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 mirin; 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. transfer the racks to a cutting board and cut into individual ribs. arrange the ribs on a platter and serve the dipping sauce alongside.
for the slaw:
1/2 head of green cabbage, sliced thin
1/2 head of purple cabbage, sliced thin
1 large carrot, julienned
1/2 cup mayonnaise
1/4 cup rice wine vinegar
1/4 cup sugar
2 tbs cilantro, minced
1 tbs sambal (chili based sauce)
2 tbs toasted sesame seeds
2 tablespoons sesame oil
salt and freshly ground black pepper
put cabbages and carrots in a medium mixing bowl. add all other ingredients to the bowl and mix thoroughly. adjust seasoning and flavor to your liking.