Oh my, the sauce on this dish is unreal - Next level good

Some barbecue sauces get their sweetness from sugar, but the recipe below takes advantage of the well-balanced sweetness of pineapple to create sticky ribs that are a delicious main. A well-balanced spice mix rounds out the sauce quite nicely.

Most of the time, when you buy baby back ribs, there will be a thin membrane along the back side of them. Either ask your butcher to remove this for you, or you can do it yourself: just use a sharp paring knife to lift one edge, and then grip it with a dishtowel or paper towel. Pull, and the membrane should come loose without a problem.

1 tablespoon paprika
1 tablespoon dark brown sugar
1 1/2 teaspoon garlic powder (divided)
1 teaspoon onion powder
1/2 teaspoon salt
1 rack 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)

1. Preheat oven to 300 degrees Fahrenheit and place a raised metal grill insert into an oven tray lined with tinfoil.

2. Combine the paprika, brown sugar, garlic powder (1 tsp), onion powder, and salt. Rub it onto both sides of the ribs.

3. Layout the ribs onto baking sheet rack and cook for 30 minutes.

4. Meanwhile, heat the pineapple juice in a saucepan. Reduce by half, then add the ketchup, tomato paste, molasses, and cider vinegar. Whisk well to combine. Add the garlic powder (1/2 tsp) and cayenne pepper, and whisk well to combine.

5. Brush ribs with the sauce and cover loosely with tinfoil, cooking for 1 hour and 20 minutes.

6. Remove foil and broil on high-heat for 5-10 minutes until slightly caramelized. Brush with more sauce and serve.