Pineapple Baby Back Ribs

Pineapple Baby Back Ribs

3 cups pineapple juice
1 1/2 cups brown sugar
1 1/2 tablespoons mustard powder
1/3 cup ketchup
1/3 cup red wine vinegar
1 1/2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1/2 teaspoon ground cloves
2 teaspoons ground ginger
4 cloves garlic, minced
1/2 teaspoon cayenne pepper
1 (2 pound) slab baby back pork ribs
1 (12 ounce) bottle barbecue sauce

In a large glass bowl or dish, stir together the pineapple juice,
brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice
and soy sauce. Mix in the cloves, ginger, garlic and cayenne pepper.
Cut ribs into serving size pieces and place into the marinade. Cover
and refrigerate, turning occasionally, for 8 hours or overnight.

Preheat oven the oven to 275F. Place ribs into a 9x13 inch baking
dish, and cover with marinade. Cook for 1 1/2 hours, turning
occasionally to ensure even cooking.

Preheat an outdoor grill to medium heat. Cook ribs on the grill for
about 15 to 20 minutes, basting with barbecue sauce, and turning
B-man :smiley:

Tried it and loved it

loved all the recipes that i have tried so far, please keep them coming


I gave this recipe to my mother-in-law a few days ago because she was looking for something to serve at her book club last night. She called me late last night really excitedly because the ribs were such a big hit. I guess I should try it now, too.