Oven-baked pork back ribs finished on the grill with grilled pineapple and habanero barbecue sauce

Mix the rub: a couple tablespoons smoked paprika, about the same of chipotle chili powder, brown sugar, a tablespoon of cumin, a tablespoon of garlic powder, about a tablespoon each of kosher salt and fresh ground pepper.

Optionally remove the membrane from the back of the ribs: lift an edge under a bone with a small knife and pull it off with a paper towel; if it will not come off, leave it.

Coat the ribs with a thin layer of yellow mustard as a binder, apply the rub, flip and repeat.

Add a little apple cider vinegar for moisture, wrap tightly in foil and bake at 350 for an hour and a quarter.

In a hot pan with oil, soften the cut-up onion, then add three chopped, seeded habaneros.

Grill a couple of fat pieces of fresh pineapple on a sprayed grill a few minutes per side until well marked, about a cup and a half when done.

Add a little more oil and two cloves of garlic; when fragrant add about two-thirds of a cup of ketchup, apple cider vinegar, brown sugar, cumin, salt and pepper; let it bubble until the pineapple is done.

Blend the sauce and grilled pineapple in a processor until smooth; thin with a little water if too thick.

Unwrap the ribs and grill them face down, unsauced, with long tongs until coloured, since the sweet sauce burns right away.

Sauce the ribs, let it burn in a little, flip face down briefly, sauce again; give a final coat of sauce while hot, and optionally a sprinkle of rub.