Whiskey Basted Asian Ribs
|Baby back pork ribs||4 Pound, cut into 4 pieces|
|Garlic cloves||4 Large, minced|
|Minced fresh ginger||1 Tablespoon|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Bourbon||1⁄2 Cup (8 tbs)|
|Hoisin sauce||1⁄2 Cup (8 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Cider vinegar||3 Tablespoon|
Place ribs in a large pot and cover with water.
Bring water to a boil and then simmer for 15 minutes.
Remove ribs from water.
Combine the garlic, ginger, soy, Bourbon, Hoisin, honey, ketchup, and vinegar in a bowl.
Add the ribs and cool to room temperature.
Remove ribs from sauce and weave ribs on spit rods.
Rotate for 30 minutes or until tender and well browned, basting with sauce twice during the rotating.