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  • 2 slabs of St. Louis style ribs, already trimmed (you can go with baby back if you like, but I like the meatiness of the St. Louis style)
  • 2 cans pineapple chunks



  1. 2 nights before cooking, rub the pineapple chunks on the ribs and refrigerate 24 hours
  2. The night before cooking, remove the pineapple chunks from the ribs and rub down ribs (both sides) with seasoning and let sit until the next morning.
  3. Do not remove or rinse rub from ribs,stand ribs up in roaster with small amount of water on the bottom, cover and bake at 350 degrees for 2 hours
  4. Remove from oven and let sit for 2 hours (cool off period) Finish on either an oven broiler or outdoor grill,saucing at least 5 times on both back and front of the slabs,about 15 to 25 minutes.


The ribs will melt in your mouth!

Rizzy’s Sauce

  • Open Pit Barbeque sauce
  • Honey
  • Orange juice
  • Brown sugar


This is a great little sauce that I doctor up myself. I start with Open pit, I like the spice it has in it. Add honey, brown sugar and, for the citrus punch, a little orange juice. The amount of each may vary according to your taste. Once sauce is mixed, let it sit for a night, if possible, so that all the flavors can mingle!