5 Tbsp Honey
1/4 cup Bourbon Whiskey
1 Tbsp Dijon mustard
1 1/2 tsp molasses
1 1/2 tsp Worcestershire Sauce
1/4 tsp salt
1/4 tsp ground black pepper
1 cup pineapple juice
2-3 racks baby back pork ribs
Whisk together honey, bourbon, mustard, molasses, Worcestershire, salt and pepper. Set aside (this can be made a day ahead, covered and refrigerated).
Preheat oven to 350 degrees. Place a large piece of heavy-duty foil on each of two rimmed baking sheets. Sprinkle rib racks with salt and pepper on both sides and place rib rack on foil sheet. Fold up sides of each foil sheet to form an open pouch. Pour pineapple juice over each rib rack. Fold up foil to seal pouches. Bake until ribs are tender, approximately 1 hour. Remove ribs from foil packets. Transfer to roasting pan and pour juices from foil over ribs and cool. (This can also be done a day ahead. Cover and refrigerate).
Heat grill to medium. Cut each rib rack in half. Grill until browned, brushing glaze on ribs frequently and turning often for about 10 minutes. Cut racks between bones and ribs and serve.
Enjoy!
