Some barbecue sauces get their sweetness from sugar, but the recipe below takes advantage of pineapple’s well-balanced sweetness to create sticky ribs that make a delicious main course. A well-balanced spice blend complements the sauce perfectly.
Most of the time, when you buy baby back ribs, there will be a thin membrane along their back. Ask your butcher to remove it for you, or you can do it yourself: simply use a sharp paring knife to lift one edge, then grasp it with a dish towel or paper towel. Pull, and the membrane should come off without a problem. Southern Sticky Pineapple Ribs

Ingredients
1 tablespoon paprika
1 tablespoon dark brown sugar
1 1/2 teaspoons garlic powder (divided)
1 teaspoon onion powder
1/2 teaspoon salt
1 rack of baby back ribs, membrane removed
1/2 cup pineapple juice
3/4 cup ketchup
1/4 cup tomato paste
1/4 cup molasses
1/4 cup apple cider vinegar
1/4 teaspoon cayenne pepper (more to taste)

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