- 2 tablespoons paprika
- 1 tablespoon brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon allspice
- 1 teaspoon cayenne pepper
- 2 teaspoons seasoning salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon cumin
- 1 cup pineapple juice
- 3 tablespoons cider vinegar
- 4 pounds baby back ribs
- Barbecue sauce
- Preheat grill to 300 F.
- In a small bowl, make the dry rub by combining paprika, brown sugar, kosher salt, allspice, cayenne pepper, seasoning salt, black pepper, garlic powder, onion powder, and cumin. Set aside.
- In another small bowl, make the glaze by whisking together pineapple juice and cider vinegar. Set aside.
- Place ribs flat on a sheet pan or cutting board. Sprinkle liberally with dry rub, fully saturating both sides and patting roughly to ensure thorough coverage.
- Place ribs, meatier side down, on grill. Cover and cook for 20 minutes, then brush both sides of ribs with glaze.
- Cook for another 20 minutes, and then brush both sides of ribs again with glaze.
- Preheat oven to 325 F.
- Continue cooking ribs for an additional 20 minutes, brush both sides again with glaze, and then remove ribs from grill and place in a roasting pan. Pour any remaining glaze over ribs.
- Roast, uncovered, for 20 minutes, or until ribs reach an internal temperature of 200 F on an instant-read thermometer.
- Transfer ribs to a cutting board, let rest for 10 minutes, and then cut them between the bones.
- Serve with barbecue sauce.
For more recipes, see Southern-Style Cooking.
Quad Webb is a reality show celebrity and a talk show host on “Sister Circle.” This article is excerpted with permission from her book Cooking with Miss Quad: Live, Laugh, Love, and Eat (The Country-man Press).