Bourbon-Glazed Baby Back Ribs

From the kitchen of Carly

Tender baby back ribs glazed with a complex bourbon sauce balancing heat, sweet, and savory notes. Honey and molasses meld with soy, hoisin, and a kick of chili paste for ribs that are sticky, caramelized, and impossibly fall-apart tender.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 15 tablespoons honey
  • 11/4 cup bourbon
  • 11 1/2 tablespoons hoisin sauce
  • 11 tablespoon Dijon mustard
  • 11 tablespoon plum sauce
  • 11 1/2 teaspoons mild-flavored (light) molasses
  • 11 1/2 teaspoons soy sauce
  • 11 1/2 teaspoons Worcestershire sauce
  • 13/4 teaspoon hot chili paste (such as sambal oelek)*
  • 11/4 teaspoon salt
  • 11/4 teaspoon ground black pepper
  • 12 2 1/4- to 2 1/2-pound racks baby back pork ribs
  • 11 cup unsweetened pineapple juice

Instructions

  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.

  6. *An Indonesian hot chili paste; available at many supermarkets, at Asian markets, and from mingspantry.com.