5 tablespoons Honey
1/4 cup bourbon
1½ tablespoons hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon plum sauce
1½ teaspoons mild flavored (light) molasses
1½ teaspoons soy sauce
1½ teaspoons Worcestershire sauce
3/4 teaspoon hot chili paste (such as sambal oelek [Indonesian hot chili paste])
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 2 ¼ to 2 ½ pound racks baby back pork ribs
1 cup unsweetened pineapple juice

Whisk first 11 ingredients in small bowl.
(Glaze can be made 1 day ahead; cover and refrigerate)
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.
(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.


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