Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Ribs: Combine sugar, chili powder, cumin, cinnamon and salt in a small bowl. Place ribs on a foil-lined rimmed baking sheet and rub all over with spice mixture. Cover and refrigerate for 3 hours or overnight.
Uncover ribs and roast in 250°F oven for 2 to 3 hours until crispy and browned. Let cool slightly.
Pineapple Rum Glaze: Meanwhile, combine garlic, brown sugar, pineapple juice, hoisin sauce, rum, lemon juice, soy sauce, oil, mustard, hot pepper sauce, cayenne and ½ cup (125 mL) water in a saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer, stirring often, for 30 to 35 minutes or until thick and syrupy. Stir in cornstarch mixture and boil, stirring, for about 2 minutes or until thick and glossy. Transfer half of the to a serving dish for dipping; use remaining glaze for basting.
Baste rib rack with some of the glaze. Grill over medium heat in a closed barbecue, for 5 to 10 minutes, brushing generously all over with glaze and turning occasionally, until hot, browned and well-glazed. Cut rack of ribs into individual ribs and serve with reserved extra glaze for dipping.