Ribs shouldn’t be stringy, boring, dull, or chewy. They have to be good – I mean good. Ribs that have a ton of meat to their bones and not just teeny little toothpicks with gristle.
Pat the ribs dry and arrange on a clean work surface. Remove the the thin membrain from back the ribs carefully with a knife. Combine the rub ingrediants and pat onto the ribs in a heavy layer on all sides. Set aside.
Saute the onions in the cooking fat in a large skillet over medium-high heat until soft, 5 to 7 minutes. Add the garlic and stir to combine. Cook for 30 seconds.
Reduce the heat to medium. Add the tomato paste and mix in until rust colored and coating everything (about 30 seconds). Stir in the sauce and pineapple juice.