Food & Wine magazine's whiskey marinade and Trisha Yearwood's molasses and soy marinade are two recipes for pork ribs. Both recipes received 4-star ratings on FoodandWine.com and BHG.com, respectively.
For the whiskey marinade, whisk in a medium bowl 1 teaspoon Asian sesame oil, 1/4 cup honey, 1/4 cup plus 2 tablespoons each whiskey and soy sauce, 1/4 teaspoon freshly grated nutmeg and 1 1/2 teaspoons freshly ground white pepper in addition to 2 tablespoons finely grated ginger and 1/2 teaspoon cinnamon. Pour enough of the marinade to coat a rack of pork ribs that are arranged in a large ceramic or glass baking dish. Turn the ribs over to ensure even coverage. Cover, and refrigerate for four hours.
To make Trisha Yearwood's molasses and soy marinade, combine 1 teaspoon salt, 1 tablespoon dark molasses, 1/2 cup packed light brown sugar, 1 cup water and 2 cups soy sauce in a medium saucepan set over medium heat. Bring the marinade to a boil, and then set it aside to cool.
Put the ribs in a large resealable bag or turkey-size bag for oven-baking, and set the bagged ribs in a 12-by-14-inch baking pan. Pour the marinade into the bag, seal the bag, and turn it over a few times to thoroughly immerse the ribs. Refrigerate the ribs overnight, and turn the bag intermittently to coat the meat.