BBQ Baby Back Ribs with Creamy Macaroni Salad

Spring is heating up here in Oregon. What is a better way to celebrate than by barbecuing a thick, beautiful rack of baby back ribs? And the homemade macaroni salad pairs wonderfully with the ribs.
☆Recipe☆

-Macaroni Salad-
<The Dressing>
•½ Cup Mayonnaise •¼ Cup Sour Cream
•2 TBSP Apple Cider Vinegar •1 TBSP Dijon Mustard
•1 tsp Salt •1 tsp Sugar •½ tsp Black Pepper •⅛ tsp Garlic Powder
•2 TBSP Sweet Relish (optional)

-Vegetables -
•2 Cups Macaroni •1 Cup Celery, diced •½ medium Onion, diced
•½ Bell Pepper, diced •½ Cup Carrot, grated
•¼ Cup Parsley, chopped •2 Hard Boiled Eggs, chopped

-The macaroni salad is best when it is made the day prior. The seasonings come to life when they rest over night.

-Ribs-
•Guga's Rub •1 (6 oz) can of Pineapple Juice
•2 TBSP Butter •Salt to taste. •½ Rack of Pork Ribs