Ingredients
1
1/2 tsp mild-flavored (light) molasses
1
1/2 tsp Worcestershire sauce
3/4
tsp hot chili paste (such as sambal oelek)*
1/4
tsp ground black pepper
2
2 1/4- to 2 1/2-pound racks baby back pork ribs
1
cup unsweetened pineapple juice
Directions
1.
Whisk first 11 ingredients in small bowl.
2.
Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.
3.
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.
4.
Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.
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