Mar 15, 2007
Scotch Glazed Baby Back Ribs
- 5 tbsp honey
- 1/4 cup scotch
- 1 tbsp dijon
- 1 1/2 tsp molasses
- 2 tsp soy sauce
- 2 tsp worcestershire sauce
- 1 1/2 tbsp hoisin sauce
- 3/4 tsp sambal oelek
- 1/4 tsp salt
- 1/4 tsp cracked pepper
- 2 2 1/4 lb racks of baby back ribs
- 1 cup unsweetened pineapple juice
- Preheat the oven to 350 F. Place 2 long sheets of aluminum foil on 2 baking trays. Lay a rack of ribs on each and twist up the sides of the foil to form a bowl like structure.
- Pour half the pineapple juice over each.
- Close the foil tightly and bake 1 hour.
- Combine the remaining ingredients in a bowl and mix well.
- Remove the ribs from the oven and heat the grill or two large skillets. Remove the tin foil.
- Grill or pan fry the racks, basting with the glaze until browned well.
- Serve
Delicious