- 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.
- 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.
- 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.
- 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