Tip: Don't Like Raspberries try some other berry.

Dry Rub
½ Cup Brown Sugar
¼ Cup Paprika
1 Tablespoon Black Pepper
1 Tablespoon Salt
1 Tablespoon Chili Powder
¾ Tablespoon Granulated Onion
¾ Tablespoon Granulated Garlic
1 Teaspoon Cayenne Pepper
Combine All Ingredients, Store in Airtight Container & Use As Needed
* Use Ziploc bags and foil pans for easy cleanup at the tailgate site.

Ingredients
40 Pieces Boneless Pork Spareribs
16 Ounces Pineapple Juice
BBQ Dry Rub (above) as needed
32 Ounces BBQ Sauce Flavored with Pureed Raspberries
Place spareribs in suitable pan and cover with pineapple juice for at least 8 hours or up to 24 hours. Remove spareribs from pineapple juice, pat dry, generously coat with dry rub. Place spareribs on grill over medium-high heat for 5 minutes then turn over for an additional 5 minutes. Dip spareribs in sauce and move to upper shelf on grill, reduce heat to medium and allow ribs to finish cooking, baste as needed. Spareribs will be fully cooked at an internal temperature of 145 F.