Season ribs with salt and wrap them in foil adding 1Tbsp of Pineapple juice and 1 Tbsp
water. Seal foil. Put the ribs on a baking sheet and place in the oven to slow roast for 3
hours. When the ribs are finished cooking, the meat will draw back and expose about
three-quarters of an inch of the rib bone. Remove and set aside.
To make the glaze, put 1 cup of BBQ sauce in a small pot and add pineapple juice, soy,
cinnamon and 1 Tbsp of adobo sauce. Mix and put over low heat for 5 minutes so all
the ingredients combine and the sauce thickens.
To finish the ribs, set the oven to broil. Unwrap the ribs and evenly coat ribs with glaze
using a brush. Put in the oven and broil for 2-3 minutes, just until the glaze starts to
bubble and get some dark spots.
Remove and serve with remaining glaze on the side.
