I have been on the hunt for a good rib recipe.  Not only is this recipe awesome but I didn’t realize that there was a difference on what kind of ribs you buy.  I thought all ribs were ribs, but not so.  There is nothing worse then biting into your meat and having a big fatty piece and wondering what’s the politest way of getting it out 🙂  So to solve that problem you use Babyback ribs.  These are tender and fall off the bone with not a lot of fat on them.   I finally ended my hunt with this rib recipe.  Make up some ribs for your hubby today:) 

Ingredients:

• 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 juice1 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 (try getting some at your favorite BBQ restaurant)

Directions:

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 immediately.

Recipe from Our Best Bites