BBQ Ribs with Whiskey Pineapple

BBQ Ribs
4 1/2 lbs. boneless country-style pork ribs
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder
2 cans Dr. Pepper soda, divided
3/4 cup BBQ sauce

Fireball Pineapple
1 pineapple, peeled and cut into large pieces
12 oz. cinnamon whiskey
3/4 cup brown sugar
1 tsp. ground cinnamon

BBQ Ribs
Season ribs with salt, pepper and garlic powder. Place in the bottom of a slow cooker and top with 1 can of soda. Cover and cook on low for 7 hours.

Preheat oven to 400°. In a medium bowl, combine BBQ sauce with 1/2 cup soda. Remove ribs from slow cooker and place on a wire rack set overtop a cookie sheet lined with foil.

Brush ribs with sauce and bake for 15 minutes. Remove from oven, flip and brush with sauce. Cook for another 15 minutes. Serve with remaining sauce.

Fireball Pineapple 
Place pineapples in a re-sealable storage bag, then add whiskey. Seal and refrigerate for at least 2 hours. Preheat grill to medium-high. Sprinkle pineapple with sugar and cinnamon. Grill 6 to 10 minutes on each side, then serve with ribs.