Bourbon-Glazed Baby Back Ribs
Succulent baby back ribs glazed with a sweet and savory bourbon sauce featuring honey, hoisin, and Asian-inspired flavors. The ribs are first baked until tender, then finished on the grill with a flavorful glaze.
Ingredients
- •5 tablespoons honey
- •¼ cup bourbon
- •1½ tablespoons hoisin sauce
- •1 tablespoon Dijon mustard
- •1 tablespoon plum sauce
- •1½ teaspoons molasses
- •1½ teaspoons soy sauce
- •1½ teaspoons Worcestershire sauce
- •¾ teaspoon hot chili paste
- •¼ teaspoon salt
- •¼ teaspoon ground black pepper
- •2 racks baby back pork ribs
- •1 cup unsweetened pineapple juice
Cooking Instructions
- 1.
Whisk first 11 ingredients in small bowl.
5 min
- 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.
60 min
- 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.
10 min
- 6.
*An Indonesian hot chili paste; available at many supermarkets, at Asian markets, and from mingspantry.com.
