Begin by mixing together the garlic salt, black pepper, smoked paprika and ancho chile powder in a bowl. Without removing the membrane from the ribs, lather with oil and thoroughly season with the rib rub. Secure into your grilling basket, skewer onto a rotisserie or set up your grill for medium heat cooking for the ribs.

Preheat your fire to a medium temperature (about 325F). You can cook these ribs on a rotisserie, leaning basket on right on the grill as long as they cook at the right temperature and do not get too much direct heat.

Add your ribs to the grill and cook for 2 to 2.5 hours until they are 170F+ all over. If you are cooking in a grilling basket or directly on the grill, place the bone side toward the fire for the first 45 minutes before flipping every 15 minutes until done. If you are cooking on a rotisserie, it does not matter. About 30 minutes into cooking, spritz the ribs with the pineapple and apple cider vinegar. Spritz them every 15 minutes until they are done cooking.

About 30 minutes before the ribs are done, add a basting skillet over the fire at medium high heat for your BBQ sauce. Add all the ingredients for the Sriracha BBQ Sauce and let simmer over the fire until fully incorporated. Once bubbling and mixed well, pull off and begin basting the outside of the ribs for the last 10 minutes of their cooking. When the ribs are done, pull them off and let them cool for 5 minutes.

Slice between the bones, serve with more BBQ sauce on the side and enjoy!