Mekhong-Style Baby Back Ribs With Thai Sweet Chili Sauce

1. 1

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

2. 2

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

3. 3

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

4. 4

   Bake the ribs, covered in foil, at 300u00b0F 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 400u00b0F, 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.)

5. 5

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

* Per serving · 4 servings · Values may vary.

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