|
Post by ellise on Jul 20, 2005 4:31:15 GMT 10
3 cups pineapple juice 1 1/2 cups brown sugar 1 1/2 Tbsp mustard powder 1/3 cup ketchup 1/3 cup red wine vinegar 1 1/2 Tbsp fresh lemon juice 2 Tbsp soy sauce 1/2 tsp ground cloves 2 tsp ground ginger 4 cloves garlic, minced 1/2 tsp 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 hour s or overnight. Preheat oven the oven to 275°F. 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 frequently.
|
|