Sweet and Spicy Baby Back Ribs - Recipe:
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Ingredients:

• 2 Tbsp brown sugar
• 1 to 2 tbsp paprika
• 1 Tbsp garlic powder
• 3 to 4 tsp coarse black pepper
• 1 ½ tsp salt
• ½ tsp ground cumin
• 3 ½ to 4lb pork loin back ribs
• 1 Tbsp cooking oil
• 1 clove garlic, minced
• 1 (8)-oz. can tomato sauce
• 1/3 cup pineapple rum
• 1/3 cup light flavored molasses
• 2 Tbsp Worcestershire sauce
• 2 Tbsp vinegar
• 2 tsp dry mustard
• 2 tsp chili powder
• 1/2 fresh haberneo pepper
• Mesquite wood chips

COMBINE brown sugar, paprika, garlic powder, pepper, salt and cumin together in a small bowl. Rub mixture into ribs. Cover and chill for minimum of 2 – 4 hours (overnight is best)

PLACE Mesquite wood chips in a bowl and fill with water. Let them soak for 30-45 mins. Drain water.

PREPARE grill for indirect grilling (best to use hardwood charcoal grill). Test for medium heat above the drip pan. Place wood chips in smoker box (or small aluminum pan) on the grill.

PLACE ribs, bone side down, on the lightly oiled rack of the grill directly over the drip pan. Cover and grill for 1 ¼ to 1 ½ hours or until an instant read thermometer inserted into the thickest portion of the ribs registered 160 degrees F. Brush on BBQ sauce (below) during the last 5 minutes of cooking.

MEANWHILE, for sauce, heat oil in saucepan. Cook and stir onion, garlic and haberno pepper for 5 minutes or until tender. Stir in tomato sauce, rum, molasses, Worcestershire sauce, vinegar, dry mustard and chili powder. Bring to boiling; reduce heat. Simmer uncovered, for 25 minutes or until reduced to 1 ½ cups, stirring occasionally.

TO SERVE, cut ribs into six portions. Spoon the sauce over ribs.