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Bourbon-Glazed Baby Back Ribs
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Serves 6 |
|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|
|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|
- Whisk honey, bourbon, hoisin sauce, mustard, plum sauce, molasses, soy sauce, Worcestershire sauce, chili paste, salt and pepper in small bowl. Glaze can be made 1 day ahead. Cover and refrigerate.
- Preheat oven to 350F. 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.
- 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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