Lunch: Honey-Glazed Baby Back Ribs with Whiskey Marinade

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.

This recipe includes fertility superfoods such as:

Cinnamon, Honey

Health and fertility benefits of Honey-Glazed Baby Back Ribs with Whiskey Marinade

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

3 rack baby back ribs
1/4 c. plus 2 tablespoons soy sauce
1/4 c. plus 2 tablespoons whiskey
1/4 c. honey
2 tbsp. finely grated fresh ginger
1 1/2 tsp. freshly ground white pepper
1 tsp. Asian sesame oil
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg

Instructions

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.

Add a review for Honey-Glazed Baby Back Ribs with Whiskey Marinade