Bourbon-Glazed Baby Back Ribs

Bon Appétit | July 2006 by Kenny Callaghan

• Ready In: 25 hrs
• Serves: 6
• Yields: 6

Ingredients

• 5  tablespoons honey
• 1⁄4 cup Bourbon
• 1 1⁄2 tablespoons hoisin sauce
• 1  tablespoon Dijon mustard
• 1  tablespoon plum sauce
• 1 1⁄2 teaspoons  mild-flavored molasses (light)
• 1 1⁄2 teaspoons soy sauce
• 1 1⁄2 teaspoons Worcestershire sauce
• 3⁄4 teaspoon  hot chili paste (such as sambal oelek)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 2  racks  pork baby back ribs
• 1  cup  unsweetened pineapple juice

Directions

1. Whisk first 11 ingredients in small bowl.
2. Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.
3. 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.
4. Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.
5. 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.