Mekhong-Style Baby Back Ribs With Thai Sweet Chili Sauce

• 2 slabs of meaty baby back ribs, weighing between 21/2 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

1. Cut each baby back rib slab in half for easy handling. Place them in a large mixing bowl.
2. Blend the rum, garlic, peppercorns, cilantro roots in a blender until smooth. Pour the mixture over the ribs.
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. Bake the ribs, covered in foil, at 300u0b0F 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 400u0b0F, 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. Cut into individual ribs. Serve with Thai sweet chili sauce.

back ribs, dark rum, garlic, whole white peppercorns, cilantro roots, fish sauce, oyster sauce, palm sugar, sweet chili sauce

Taken from food52.com/recipes/55468-mekhong-style-baby-back-ribs-with-thai-sweet-chili-sauce (may not work)