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6 cups pineapple juice
3 cups brown sugar
3 tablespoons mustard powder
2/3 cup ketchup
2/3 cup red wine vinegar
3 tablespoons fresh lemon juice
1/4 cup soy sauce
1 teaspoon ground cloves
1 tablespoon ground ginger
8 cloves garlic, minced
1/2 teaspoon cayenne pepper
4 pounds baby back pork ribs (about 2 full racks), cut into individual ribs
1 (18-ounce) bottle barbeque sauce
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1) In a large nonreactive baking dish, mix together the pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, soy sauce, cloves, ginger, garlic, and cayenne pepper. Place ribs in the marinade. Cover dish and refrigerate, turning every few hours, for 8 hours or overnight.
2) Preheat oven to 275°F. Cook ribs in marinade for 90 minutes, flipping occasionally to ensure even cooking. Let cool. At this point, ribs can be stored in the refrigerator in a covered container until picnic time, but for no longer than 2 days.
3) Preheat grill for medium heat.
4) Lightly oil grate. Grill ribs for 15 to 20 minutes, basting with barbecue sauce, and turning frequently until nicely glazed.
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