Bourbon adds oaky sweetness to the honey-hoisin-chili glaze.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Whisk first 11 ingredients in small bowl.
Step 2
Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.
Step 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.
Step 4
Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.
Step 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.
Step 6
*An Indonesian hot chili paste; available at many supermarkets, at Asian markets, and from mingspantry.com.
Recipe notes
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