Though you'll need six and a half hours to marinate, roast, and grill these tender, smoky ribs to perfection, only half an hour of active work time is required.
Marinated Ribs
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 1/2 teaspoons freshly ground white pepper
1 teaspoon toasted sesame oil
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Honey 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
1/4 cup gochugaru (Korean red pepper flakes)
1/4 cup chopped cilantro
2 tablespoons sugar
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 with the dipping sauce.
