Babyback Ribs

A couple weeks ago our friend Meghan had stated that she has NEVER had ribs....let me repeat that - a 26 yr old who has NEVER had ribs...um yes - how is this possible!!!  I promised I would have her over for a Sunday Funday so she could participate in the awesomeness called RIBS - but I needed to find the best recipe to knock her socks off!!

We did a trial run tonight - and um, HELLO - best ribs out there right here!!!  SOOOOOO good!!!  Beats every restaurant...I'm not lying - these were amazing!!!!  and they couldn't be easier to make....and your house gets to smell like HEAVEN all day!!

OBB Cookbook

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 cup pineapple juice

1 ½ cup brown sugar
1 ½ teaspoon mustard powder
1/3 cup ketchup
1/3 cup red wine vinegar
1 ½ tablespoon lemon juice
2 tablespoons soy sauce
½ teaspoon  ground cloves
2 teaspoons ground ginger
4 cloves garlic, minced

½ teaspoon cayenne pepper

BBQ 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.