pineapple barbecue baby back ribs

pineapple barbecue baby back ribs

prep time: 30 minutes + marinate time
cook time: 3 hours, 30 minutes
ready in: 12 hours

makes: 8 servings, 8 oz. each


  • 3 cups pineapple juice
  • 1½ cups brown sugar
  • 1/2 cup ketchup
  • 1½ Tablespoon mustard powder
  • 3 Tablespoons fresh lemon juice
  • 3 Tablespoons soy sauce
  • 1 Tablespoon finely minced ginger root or 2 teaspoons ground ginger
  • 4 cloves minced garlic
  • 1/2 teaspoon cayenne pepper or more, if desired
  • 4 lb. slab of baby back ribs
  • 2 cups barbecue sauce

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. In a large glass bowl or dish, stir together the pineapple juice, brown sugar, mustard powder, ketchup, lemon juice, soy sauce, ginger, garlic and cayenne pepper.
  2. Cut ribs into serving-size pieces. Lightly oil grill pan and preheat on medium-high. Place ribs on grill and cook until ribs have grill marks.
  3. Place slightly grilled ribs in bowl of marinade. Cover and refrigerate, turning occasionally, for 8 hours or overnight. You can also place in the refrigerator in a large freezer bag or bags for easy cleanup tomorrow.
  4. Place in slow cooker; cover and cook on high for 2 hours. Add barbecue sauce. Cover and cook for 1½ hours or until tender.

per serving: 630 calories, 35g fat, 12g saturated fat, 115mg cholesterol, 1200mg sodium, 54g carbohydrate, 1g fiber, 25g protein