Rub the ribs with salt, pepper, and paprika. Let marinate for 2-4 hours.

Wrap them in aluminum foil and roast them slowly at 300°F for 2.5 hours, or smoke them for a more intense flavor.

Remove the parchment paper and brush the ribs with sweet and tangy BBQ sauce. Finish cooking them under the broiler or on the grill, basting with the sauce to create a sticky crust, for 8-10 minutes. They are done when they reach an internal temperature of 145°F-180°F. Let them rest for 3 minutes.

Slice the ribs and serve them with pickled red onions, grilled pineapple, and cilantro.