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Ingredients
- baby back ribs (full rack) 2-4
- 1/2 c. brown sugar
- 1 Tbsp. kosher salt
- 1 Tbsp. pepper
- 1 tsp. sweet paprika
- 1 tsp. spice supreme
- 1 Tbsp. cumin
- seasoning salt (to flavor)
Directions
- Any other spices you may like to add in to this, go ahead.
- Combine all the spices together. Then rub over ribs generously till all ribs are covered. Cut up one lemon into slices and place slices on top of each rib. Put ribs into a zip lock bag one on top of each other, and let sit in refrigerator overnight 24 hours.
- When ready, take ribs out of bag. Remove lemon slices and place ribs in shallow pan. (Don't pile ribs on top of each other.)
- Fill pan up with pineapple juice so ribs are just covered. Cover pan with tin foil and bake in oven at 350 degrees F. for 1 1/2-2 hours. When ribs are ready, let cold down for 1/2 hour or possibly more. Then place ribs on grill at Medium heat for 10 minutes per side, basting them with a mix of maple barbecue sauce and hickory barbecue sauce.
- Enjoy!!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 142g | |
| Calories 463 | |
| Calories from Fat 15 | 3% |
| Total Fat 1.82g | 2% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7021mg | 293% |
| Potassium 385mg | 11% |
| Total Carbs 115.87g | 31% |
| Dietary Fiber 3.1g | 10% |
| Sugars 107.12g | 71% |
| Protein 2.21g | 4% |
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