Bourbon-Glazed Baby Back Ribs

• 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 (light) molasses
• 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 2 1/4- to 2 1/2-pound racks baby back pork ribs
• 1 cup unsweetened pineapple juice

1. Whisk first 11 ingredients in small bowl.
2. Do ahead:
3. Preheat oven to 350u0b0F. 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:
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.
6. *An Indonesian hot chili paste; available at many supermarkets, at Asian markets, and from mingspantry.com.

honey, bourbon, hoisin sauce, mustard, plum sauce, mildflavored, soy sauce, worcestershire sauce, hot chili paste, salt, ground black pepper, pork ribs, pineapple juice

Taken from www.epicurious.com/recipes/food/views/bourbon-glazed-baby-back-ribs-235341 (may not work)