3/4 teaspoon hot chili paste (such as sambal oelek)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 racks pork baby back 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. 5. 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.
