Honey-Glazed Baby Back Ribs with Whiskey Marinade

With Memorial Day just a couple weeks out, May kicks off the high season of summer grilling—and Honey-Glazed Baby Back Ribs with Whiskey Marinade is ready to steal the spotlight. These ribs are sticky, smoky, and full of flavor that hits hard in the best way. A bold whiskey marinade adds depth and edge, while the honey glaze caramelizes to a golden finish over the flame.

This is backyard grilling at its best. No shortcuts, just real fire, real flavor, and ribs that know how to show up for the season. The meat stays juicy, the glaze locks in a sweet-savory crust, and every bite leaves you reaching for the next.

Whether planning a big holiday spread or a laid-back Sunday dinner, these ribs are built for good times and great company. They bring serious flavor to the table without the fuss, letting you enjoy what matters most—good food, cold drinks, and the joy of cooking outside. Fire up the grill, baste generously, and get ready for a summer full of fun and feasting with Alfresco Backyard Living.

Serves 8

Honey-Glazed Baby Back Ribs with Whiskey Marinade Ingredient

• 3 racks of 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

Honey-Glazed Baby Back Ribs with Whiskey Marinade 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°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.
4. Preheat a grill. Grill the ribs over moderately high heat, turning once, until lightly charred, about 4 minutes.
5. Transfer the racks to a cutting board and cut into individual ribs. Arrange the ribs on a platter and serve with the dipping sauce.

Taken from foodandwine.com