Bourbon-Glazed Baby Back Ribs

First time making baby back ribs and was surprised how easy it was! It should definitely be done when it's still BBQ weather... Miami and Singapore chefs can ignore that. I found the recipe on Epicurious, but a bunch of changes were made with the ingredient list below. Enjoy!

ingredients

• 5 tablespoons honey
• 1/4 cup bourbon 
• 1 tablespoon Dijon mustard
• 1 tablespoon jam (we used passionfruit flavored)
• 1 1/2 teaspoons mild-flavored (light) molasses
• 1 1/2 tablespoons soy sauce
• 1 1/2 teaspoons Worcestershire sauce
•  1/2 tablespoons Sriracha 
• 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

preparation

Whisk first 10 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 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.

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.