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 (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

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.