Season ribs with Seasoning Rub. Refrigerate for 3 hours or overnight.
Roast on foil-lined baking sheet in 250°F (120°C) oven for 2 to 3 hours until crispy and browned. Cool slightly; cut into individual ribs.
Meanwhile make Pineapple Rum Glaze or Bourbon BBQ Sauce. Use 1/2 for basting and reserve 1/2 for dipping.
Grill oven-roasted ribs using medium heat, for 5 to 10 minutes, brushing generously all over with glaze or barbecue sauce, turning occasionally. Serve with reserved extra glaze or sauce for dipping.