Prep 24 hrs
Cook 1 hr 30 mins
Pineapple based marinade for Pork back ribs.
- 3 cups pineapple juice
- 1 1⁄2 cups brown sugar
- 1 -2 tablespoon Keen's dry mustard
- 1⁄3 cup ketchup
- 1⁄3 cup red wine vinegar
- 1 -1 1⁄2 tablespoon lemon juice
- 2 tablespoons soya sauce
- 1⁄2 teaspoon ground cloves
- 2 teaspoons grated ginger or 2 teaspoons grated powdered ginger
- 4 cloves minced garlic
- 1⁄2 teaspoon cayenne pepper
- 1 -2 pork ribs (Approx. 2.5 kgs.) or 1 -2 beef rib (Approx. 2.5 kgs.)
- 1 bottle Bulls Eye bold barbecue sauce
- For best results this should be done at least 1 day in advance.
- Cut Ribs into serving size pieces.
- Assemble all ingredients of the marinade in a large bowl and add rib pieces, cover and refrigerate.
- Turn ribs occasionally in bowl to evenly distribute flavor.
- On day 2, remove from fridge at least 3 hours prior to BBQ time.
- Set oven to 300° and place the ribs in a 9 x 12 baking dish cover with marinade.
- Place in the oven for 1 ½ hrs turning the ribs often to ensure even coverage. Check often until tender.
- Remove ribs from oven and finish on the BBQ over medium heat.
- Cover ribs with the Bulls Eye BBQ Sauce liberally and turn often.
- This recipe doubles easily for more ribs.
This was great. Will make it again. Thanks. Jessie.
Oh man. These are "Freak'n Good Ribs". I cut the recipe in half bacause there would been way too much. I had do do this in my crockpot because my FREAKIN' stove up and just quit on me. Did them on high for 2 hours then on low for 2 hours. Not as tender as they should have been if done on the low setting, but was pressed for time. I used Kraft Hickory Smoke BBQ sauce (all I had) and omitted the ground cloves; personal preference. Finished of on my indoor grill. This is a definate keeper. Thanks.