Bourbon-Glazed Baby Back Ribs

Ingredients for Bourbon-Glazed Baby Back Ribs

• 80ml honey

• 60ml bourbon

• 1 1/2 tablespoons hoisin sauce

• 1 matsked dijonsenap

• 1 tablespoon plum sauce

• 1 1/2 teaspoons mild-flavoured (light) molasses

• 1 1/2 teaspoons soy sauce

• 1 1/2 teaspoons Worcestershire sauce

• 3/4 teaspoons hot chilli paste (such as sambal oelek)*

• 1/4 teskedar salt

• 1/4 teaspoons ground black pepper

• 2 2 1/4- to 1.1kg racks baby back pork ribs

• 240ml unsweetened pineapple juice

Whisk first 11 ingredients in small bowl.

Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.

Preheat oven to 177°C. 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 120ml 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.

Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.

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.

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

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