Asian-Style Grilled Pork with Bok Choy and Peppers

While reading either Saveur or Gourmet, I encountered a recipe for grilled baby back ribs in an Asian inspired marinade with dipping sauce.

Well, I had no time to marinade and had to substitute country ribs for baby backs, which I actually prefer anyway. So I decided to take the core ingredients of the marinade and reduce it into a thick sauce I could top the ribs with after the grilling was done.

Here's some basics on reconstructing what I did:

1) Build indirect fire on a charcoal grill (gas grillers can do this too). Sear 4-6 country pork ribs for 5 minutes per side directly over flames, then place on the indirect side and cover with lid and cook for about 45 minutes.

2) Meanwhile, mix 1/3 cup whiskey, 1/4 soy sauce, 1 tsp fresh chopped ginger, 1/4 cup honey, and a couple TBSP's of olive oil in a pan, reduce slowly by half until a thick syrupy consistency. I added red pepper flakes for some fire and only wish I had some cilantro to add at the end.

3) Saute green or red pepper with sliced bok choy in olive oil with a few dashes of soy sauce for about 15 minutes, or until soft.

4) Cook sticky or jasmine rice according to instructions with the amount you'll need to serve.

5) Plate the dish with a bed of rice, a generous helping of the veggies, and top with a bone-in rib. Add the sauce and enjoy with a crisp Asian lager such as Sapporo or a glass of semi-sweet white wine such as a Sauvingnon Blanc (don't be boring and choose the usual Asian-paired Riesling).