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1
Combine salt, water and pineapple juice in a large bowl. I found using warm water helped to dissolve the salt, add in all other ingredients. In two large hotel pans arrange your ribs. I cut each rack in half, and fit three halves in each hotel pan. Keep in mind three large racks of ribs fed close to 12 people. Scale recipe down accordingly. Pour your liquids over your ribs, I covered the pans with tin foil and stuck them in the fridge Sunday afternoon, and didn't look at them again until Tuesday morning, when I drained the brine liquid and preheated the oven to 200F for roasting.
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2
Combine dry rub in a bowl (brown sugar, cayenne, chile, paprika, salt, pepper, garlic powder) On whatever sheet tray you'll be using to roast cut off a very large piece of tin foil (enough to contain the rack or half rack). Set the rib rack on the tin foil meaty side down, rub a light amount of the rub on this side of the ribs and flip so the meaty side is up. Use the remainder of the rib rub on the top of the ribs, and close them into the tin foil. Roast in the oven for about 5 hours at 200 and then increase heat to 300 for one hour. While this is happening you can make your barbecue sauce if you don't just happen to have a jar of it sitting in the fridge from the last time you made pulled pork.
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3
Add sofrito, pineapple juice, stock, sazon, and chipotles to a large pot and bring to a light simmer until reduced. Once your ribs are finished roasting you can add the roasting liquid to this pot and reduce again. Puree the sauce in a blender until smooth, remembering to cover the lid of your blender with a towel so you don't burn yourself on hot pork juice. Use this barbecue sauce to glaze the roasted ribs before broiling. You also could finish your ribs on the grill, I just don't have a grill.
