Meat, Poultry, Pork

Serves 4

• 4 pounds pork baby back ribs
• Salt
• Freshly ground black pepper
• 1 bottle (12 ounces) Frontera Roasted Chipotle Pineapple BBQ Sauce
• 1 ripe fresh pineapple, peeled, cut into 8 thick slices
• Vegetable oil
• Cilantro sprigs

1. Heat a gas grill to medium or light a charcoal fire and let it burn until the coals are covered with a gray ash. Turn off the heat in the middle of the gas grill or bank the coals to the sides for indirect cooking.
2. Season the ribs liberally with salt and pepper. Place ribs in a rib rack if you have one and grill indirectly over medium heat (turning ribs once or twice if you are not using a rib rack). When the ribs have cooked for 1 1/4 hours, start basting them every 15 minutes or so with the Frontera BBQ Sauce until the meat is very tender and has shrunk from the ends of the bones, 1 1/2 to 2 hours total. Place the pineapple slices (lightly brushed with oil) over the hottest part of the grill during the last 5 minutes of cooking. Turn the pineapple so both sides are golden.
3. Remove the ribs from the grill to a heated platter. Serve with remaining sauce and the grilled pineapple slices. Garnish with sprigs of cilantro.