These ribs spend about an hour bathing in pineapple juice while they cook. A glaze combining Asian ingredients—hoisin and plum sauces plus hot chile paste—with bourbon, honey, and molasses is brushed on the meat while it’s finished on the grill. The slightly spicy ribs will be on everyone’s favorite food list.

　　

Ingredients

Makes 6 servings

　　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 unsulfured (light) molasses

　　1 1/2 teaspoons soy sauce

　　1 1/2 teaspoons Worcestershire sauce

　　3/4 teaspoon hot chile 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 of baby back pork ribs

　　1 cup unsweetened pineapple juice

　　Special equipment: Gas or charcoal grill

　　

Step 1

Whisk the honey, bourbon, hoisin, mustard, plum sauce, molasses, soy sauce, Worcestershire, chile paste, salt, and pepper in a small bowl.

　　

Step 2

Preheat the oven to 350°F. Place a long sheet of heavyduty foil on each of 2 large rimmed baking sheets. Sprinkle the rib racks on all sides with salt and pepper. Place one rib rack on each foil sheet. Fold up the sides of each foil sheet around the rib rack to form a boat-like shape.

　　

Step 3

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 the ribs from the foil packets. Transfer to a roasting pan; pour any juices from the foil over and cool.

　　

Step 4

Prepare a grill to 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.

　　

DO AHEAD

Step 5

The GLAZE can be made 1 day ahead. Cover and refrigerate.

　　

Step 6

The RIBS can be made 1 day ahead (through step 3). Cover with plastic wrap; refrigerate.

　　The Epicurious Cookbook