Baby Back Ribs

1 rack baby back ribs (about 2-2.5 pounds)

3 c. pineapple juice

1½ c. brown sugar

1½ tsp. mustard powder

1/3 c. ketchup

1/3 c. red wine vinegar

1½ 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

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.

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.

This recipe can be found here.

Cajun BBQ Shrimp

¾ lb. large shrimp

2 Tbsp margarine

1 Tbsp Worchester sauce

1 Tbsp + 1 tsp ketchup

1½ Cajun seasoning

¼ tsp cayenne

1 lemon, juiced

2 cloves garlic, minced

Peel and devein shrimp.

Melt margarine in medium pan.  Remove from heat.  Whisk in remaining ingredients.

Arrange shrimp in single layer in baking pan; pour butter mix over top. 

Heat oven to 450°.  Bake shrimp 3 minutes.  Turn shrimp and bake 2 minutes more.