Thai Ribs with Whiskey

2 slabs of meaty baby back ribs, weighing between 2½ to 3 pounds each
1 cup dark rum or whisky (tequila works too)
6 large cloves garlic, peeled
2 teaspoons whole white peppercorns
4 cilantro roots or 1/2 cup chopped cilantro stems
3 tablespoons fish sauce
1/4 cup oyster sauce
1/3 grated palm sugar or brown sugar, packed
2 cups Thai sweet chili sauce, for serving

Cut each baby back rib slab in half for easy handling. Place them in a large mixing bowl.

Blend the rum, garlic, peppercorns, cilantro roots in a blender until smooth. Pour the mixture over the ribs.

Add the fish sauce, oyster sauce, and sugar to the ribs. Mix well, and then cover and chill 5 to 6 hours to overnight.

Bake the ribs, covered in foil, at 300°F degrees until the outside of the ribs look nicely caramelized and they’re fork tender, approximately 2 hours. Then, uncover the ribs and adjust heat to 400°F, basting every couple of minutes, approximately 1 additional hour. (You can also grill over low coals until juices run clear when pricked with the tip of a knife.)

Cut into individual ribs. Serve with Thai sweet chili sauce.

Alternatively:

Cook ribs at High Pressure for 25 minutes. When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid. (For pork loin, go 30-45 minute with natural release.)

For Little Serow style, skip the chili sauce and top with dill and sliced shallots.

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