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Bourbon-Glazed Baby Back Ribs

['5 tablespoons honey', '1/4 cup bourbon', '1 1/2 tablespoons hoisin sauce', '1 tablespoon Dijon mustard', '1 tablespoon plum sauce', '1 1/2 teaspoons mild-flavored (light) molasses', '1 1/2 teaspoons soy sauce', '1 1/2 teaspoons Worcestershire sauce', '3/4 teaspoon hot chili paste (such as sambal oelek)*', '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']

Whisk first 11 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.
*An Indonesian hot chili paste; available at many supermarkets, at Asian markets, and from

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