- 1). Mix 2 tablespoons of coarse salt, brown sugar, black pepper, granulated garlic, onion powder, allspice, chili powder and cinnamon in a small bowl. Be sure this rub is lump-free.
- 2). Place one rack of the pork ribs, meat-side down, on a clean baking sheet. Remove the papery membrane from the back of the rack by inserting a knife or the tip of a meat thermometer probe under it. Start on one of the middle bones and hold the ribs down with a dishcloth for a strong grip to peel off the membrane. Repeat with the remaining ribs.
- 3). Sprinkle the prepared rub on both sides of the pork ribs. Gently rub it over the meat. Use plastic wrap to wrap the ribs and allow them to cure in the refrigerator for one to four hours. The flavors will intensify the longer you let them cure.
- 4). Pour 1 cup of pineapple juice, wine, distilled white vinegar and Worcestershire sauce into a clean spray bottle. Replace the top and shake the bottle to mix.
- 5). Preheat your grill to about 325 degrees Fahrenheit. Brush the grill grate with a wire brush and oil the grill grate when you are ready to grill. Put a large drip pan in the center of the grill, under the cooking grates, to catch any drips while you are cooking.
- 6). Place the cured pork ribs bone side-down in the center of the grill grate over the drip pan and away from the heat. You want to grill with indirect heat. Cover your grill and let the ribs cook for approximately 45 minutes.
- 7). Spray the ribs on both sides with your mixed pineapple spray bottle. Cover and continue cooking for another 30 to 40 minutes, or until the meat is browned and tender. Spray the ribs two more times during this cooking time.
- 8). Coat the ribs with pineapple barbecue sauce right before serving.
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