Bourbon-Orange-Hoisin Glazed Baby Back Ribs

Serves 2

For the first time in our lives, we have a grill, something we are very excited about. But also a tad daunted by. We decided that we would break it in by cooking ribs. However, I was pretty scared, because several friends had talked about slow cooking for 6-8  hours, then smoking for another 4--and with mixed results! I am not that kind of cook (too lazy), so I looked for a recipe that sounded good, and didn't take that much effort. The recipe below is (very slightly) modified from epicurious.com and was wonderful, and very easy. And when I say wonderful, I mean that the ribs were extremely flavorful, and fell off the bone. Can't wait to try smoking, the rotisserie, and grilling fish!! 

Pre-heat oven to 350 degrees.

• 5 T honey
• 1/4 cup bourbon
• 1 1/2 tablespoons hoisin sauce
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons molasses
• 1 1/2 teaspoons soy sauce
• 1 1/2 teaspoons Worcestershire sauce
• 3/4 teaspoon hot chili paste, e.g Sriracha
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• One 2 1/4- to 2 1/2-pound racks baby back pork ribs
• 1 cup orange juice, preferably fresh

Whisk first 10 ingredients in small bowl.

Place long sheet of aluminum 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 orange juice over each rib rack. Place another piece of foil on top. Crimp edges and fold up foil to seal packets. Bake until ribs are tender, about 1 hour 15 minutes. Remove ribs from foil packets. This can be made 1 day ahead. Cover with plastic wrap; refrigerate.

Prepare barbecue (medium heat). Cut each rib rack in half. Place on grill and spoon as much glaze as you can on--do the same on the other side when you turn it. Grill until browned, brushing frequently with glaze and turning often, about 10 minutes. Cut racks between bones into ribs.

We served this with traditional cole slaw--red cabbage, carrots, mayo, honey, lemon juice.