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Chef Don's
Favorite Other Entree Recipes
Bourbon Glazed Baby Back Ribs
Serves 6
5 Tbsp. Honey
1/4 cup Bourbon
1 1/2 Tbsp. Hoisin Sauce
1 Tbsp. Dijon Mustard
1 Tbsp. Plum Sauce
1 1/2 tsp. Light Molasses
1 1/2 tsp. Soy Sauce
1 1/2 tsp. Worcestershire Sauce
1 tsp. Garlic Chili Sauce
Salt and Pepper to taste
2 Baby Back Rib Racks
1 cup Unsweetened Pineapple Juice
Combine all of the ingredients except the ribs and
juice in a bowl and mix well. This can be made the day ahead. Preheat
oven to 350º. Place a long sheet of aluminium foil in a deep
baking pan. Sprinkle each rib with salt and pepper and fold up the
sides of the foil to form a boat. Pour the pineapple juice into the pan
and seal the foil around the ribs. Bake untill the ribs are tender,
about an hour. Remove from the oven and continue to the next step or
refrigerate for use the next day. Heat the gill to medium. Cut each
full rack in half. Grill untill brown, brushing frequently with the
glaze, and turning often. This will take about 10-15 minutes. Remove
from the grill, cut between the ribs and serve.
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