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Bourbon-Glazed Baby Back Ribs

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Bourbon-Glazed Baby Back Ribs

Bourbon-Glazed Baby Back Ribs

amanda

Equipment

  • - Smoker: WhisperCooled Electric Smoker, 24 Inch/360 Degree

  • - Meat Thermometer: INSTA-Instant Read Digital Meat Thermometer

  • - Basting Brush: GECO STOCKWELL Medium Stainless Steel Silicone Brush

  • - Nonstick Skillet: OXO Good Grips 16.5-Inch Nonstick Fry Pan, Heavy Duty (DH)/(Black)

  • - Grill Brush: ELECTROMAGIC 28-Inch Stainless Steel Grill Brush

  • - Smoking Chips: Coleman Outdoor Ideas Smoking Chips Packet

  • - Smoker Chimney: Northern Tool 36-inch Tubular Fireplace Chimney

  • - Heavy-Duty Roasting Pan: KORNIE 24 Inch Heavy-Grade Aluminum Roaster

  • - Roasting Rack: Coleman 36-Inch Heavy Duty Foil Rack

  • - Aluminum Foil: Melitta Electric Small (16 oz) Can of Foil

  • - Sous Vide Machine: GECONTECH Precision SousVide Cooking System

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

Instruction 1

Whisk first 11 ingredients in small bowl.
2

Instruction 2

Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.
3

Instruction 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

Instruction 4

Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.
5

Instruction 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

Instruction 6

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