Here’s a delicious recipe for baby back pork ribs that doesn’t require an outdoor smoker. These Thai-inspired pork ribs originated from Chef Andy Ricker’s Pok Pok restaurant in Oregon. In this video, we show you a twist on Ricker’s popular recipe that substitutes an oven for a wood smoker. The ribs first refrigerate in a whiskey-soy sauce-and-honey marinade for four hours. They’re then placed in a 300 degree fahrenheit oven for about 2 hours, and then transferred to a hot grill for searing. Perfect for a hungry crowd of 8.