Pineapple Baby Back Ribs

Pineapple Baby Back Ribs
 
Pineapple pieces as required
3 cups pineapple juice
1 1/2 cups brown sugar
1 1/2 tablespoons mustard powder
1/3 cup ketchup
1/3 cup apple cider 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 lamp ribs
1 (12 ounce) bottle barbecue sauce

In a large glass bowl or dish, stir together the pineapple juice,
brown sugar, mustard powder, ketchup,apple cider 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 9×13 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.Serve with the pineapple pieces and cooked couscous.