Ribs

(From Kate Jones, 2009)

1 rack babyback ribs (about 2-2.5 pounds; 1 rack feeds two adults; another rack of ribs will work with the marinade if your crockpot can fit them)
3 c. pineapple juice
1 ½ c. brown sugar
1 ½ tsp. mustard powder
1/3 c. ketchup
1/3 c. red wine vinegar
1 ½ Tbsp. lemon juice
2 Tbsp. soy sauce
½ tsp. ground cloves
2 tsp. ground ginger
4 cloves garlic, minced
½ tsp. cayenne pepper
Your favorite barbecue sauce

Using a sharp knife or a pair of kitchen shears, cut each rack into about 4 portions (it ends up being about 3-4 rib bones each).

Place in crockpot. Mix pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, soy sauce, cloves, ginger, garlic, and cayenne pepper. Pour over ribs and cover.

This step can be done the night before. Set to low for 6-7 hours. You can poke 'em occasionally to make sure they all get exposed to the braising liquid and that they're not getting too tender (like totally falling off the bone; these babies still have to make it onto the grill!)

Remove ribs from liquid and heat grill to medium. Place ribs on the grill, brush one side with barbecue sauce, and close the lid for 3-4 minutes. Carefully turn the ribs, brush other side with sauce, close the lid, and wait another 3-4 minutes. Repeat.

Serve!