Pineapple Baby Back Ribs

3 cups pineapple juice
1 1/2 cups brown sugar
1 1/2 Tbsp. mustard powder
1/3 cup ketchup
1/3 cup red wine vinegar
1 1/2 Tbsp. fresh lemon juice
2 Tbsp. soy sauce
1/2 tsp. ground cloves
2 tsp. ground ginger
4 cloves garlic, minced
1/2 tsp. cayenne pepper
1 2 lb. slab baby back pork ribs
1 (12-oz.) bottle barbecue sauce

In a lg. glass bowl or dish, stir together the pineapple juice, brown sugar, mustard powder, ketchup, red wine 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 hrs., or overnight.

Preheat oven the oven to 275�F.

Place ribs into a 9x13-in. baking dish, and cover with marinade.

Cook for 1 1/2 hrs., turning occasionally, to ensure even cooking.

Preheat an outdoor grill to MED. heat.

Cook ribs on the grill for about 15-20 mins., basting with barbecue sauce, and turning frequently.