Bourbon-Glazed Baby Back Ribs
- Ready In:
- 25hrs
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 73.94 ml honey
- 59.14 ml Bourbon
- 22.18 ml hoisin sauce
- 14.79 ml Dijon mustard
- 14.79 ml plum sauce
- 7.39 ml mild-flavored molasses (light)
- 7.39 ml soy sauce
- 7.39 ml Worcestershire sauce
- 3.69 ml hot chili paste (such as sambal oelek)
- 1.23 ml salt
- 1.23 ml ground black pepper
- 2 racks pork baby back ribs
- 236.59 ml unsweetened pineapple juice
directions
- Whisk first 11 ingredients in small bowl.
- Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.
- Preheat oven to 350°F Place long sheet of heavy-duty foil on each of 2 large rimmed baking sheets. Sprinkle rib racks on all sides with salt and pepper. Place 1 rib rack on each foil sheet. Fold up sides of each foil sheet around rib rack to form boat-like shape. Pour 1/2 cup pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 1 hour. Remove ribs from foil packets. Transfer to roasting pan; pour any juices from foil over and cool.
- Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.
- Prepare barbecue (medium heat). Cut each rib rack in half. Grill until browned, brushing frequently with glaze and turning often, about 10 minutes. Cut racks between bones into ribs.
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