Minimally Invasive

adapted from Bon Appetit via The Kitchen Sink

5 tablespoons honey
1/4 cup bourbon or Tennessee whiskey
1 tablespoon Dijon mustard
1 1/2 teaspoons mild-flavored (light) molasses
1 1/2 teaspoons Worcestershire sauce
2 teaspoons hot chili paste (such as sambal oelek)
1/4 teaspoon ground black pepper
2 2 1/4- to 2 1/2-pound racks baby back pork ribs
1/2 cup unsweetened pineapple juice
1/2 cup soy sauce
2 large cloves garlic, minced

Whisk first 6 ingredients in small bowl. (Do ahead: 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 pepper. Place 1 rib rack on each foil sheet. Fold up sides of each foil sheet around rib rack to form boat-like shape. Mix together pineapple juice, soy sauce and garlic, and pour over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 2 hours. 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.

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