Ingredients
4
4 servings
- •3 cups pineapple juice
- •1.5 cups brown sugar
- •1.5 tablespoons mustard powder
- •0.33333334326744 cup ketchup
- •0.33333334326744 cup red wine vinegar
- •1.5 tablespoons fresh lemon juice
- •2 tablespoons soy sauce
- •0.5 teaspoon ground cloves
- •2 teaspoons ground ginger
- •4 cloves garlic, minced
- •0.5 teaspoon cayenne pepper
- •2 pounds baby back pork ribs
- •1 (18 ounce) bottle barbeque sauce
Instructions
- Mix together pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, and soy sauce in a large baking dish. Season with cloves, ginger, garlic, and cayenne pepper; mix until marinade is well combined.
- Cut ribs into serving-size pieces; place into marinade to coat. Cover and refrigerate for 8 hours to overnight, turning ribs occasionally.
- Preheat the oven to 275 degrees F (80 degrees C).
- Cook ribs in marinade in the preheated oven until tender, about 1 hour 30 minutes; turn ribs occasionally to ensure even cooking.
- Preheat the grill for medium heat and lightly oil the grate.
- Cook ribs on the preheated grill, basting with barbecue sauce and turning frequently, until nicely glazed, 15 to 20 minutes.
Nutritional Facts
Per 4 servings
- Calories: 1027
- Carbohydrate: 161g
- Fat: 31g
- Fiber: 2g
- Protein: 27g
- Sugar: 137g
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