Jalapeno Jerk Baby Back Ribs

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Ribs
* 4 racks baby back pork ribs
* 1 quart pineapple juice
* 1 bunch fresh cilantro, coarsely chopped
* 4-8 jalapeno peppers, thinly sliced
Glaze
* 2 cups pineapple juice
* 1/2 cup rice vinegar or cider vinegar
* 3 tbsp brown sugar
* 3 tbsp butter
* 1/2 tsp black pepper
Dry Jerk Seasoning
* 3 tbsp dark brown sugar
* 1 1/2 tbsp coarse salt
* 1 1/2 tbsp ground coriander
* 1 1/2 tsp black pepper
* 1 1/2 tsp garlic powder
* 1 1/2 tsp onion powder
* 1 1/2 tsp dried thyme
* 1 1/2 tsp ground allspice
* 1 tsp ground cinnamon
* 1/2 to 1 tsp habanero chile powder or cayenne pepper
Pineapple BBQ Sauce
* 2 cups pineapple juice
* 1 to 2 jalapeno peppers, seeded and minced
* 2 tbsp chopped fresh cilantro
* 1 tbsp minced peeled fresh ginger
* 3/4 cup ketchup
* 3 tbsp cider vinegar
* 2 tbsp worcestershire sauce
* 2 tbsp brown sugar
* 1 tbsp soy sauce
* coarse salt and black pepper
1.  remove the thin, papery membrane from the back of the ribs.  place ribs in roasting pan.  pour the pineapple juice over and add the cilantro and jalapenos.  marinate in fridge, covered, for 2 to 3 hours.

2.  make the glaze:  place the ingredients in a heavy saucepan over high heat and bring to a boil.  let the glaze boil until syrupy and reduced to about 1 cup, 10 to 15 min, stirring occasionally with a wooden spoon.  set the glaze aside.

3.  make the jerk seasoning:  mix all ingredients together.  will keep for 6 months.

4.  drain the marinade off the ribs and discard.  blot the ribs dry with paper towels, then sprinkle the jerk seasoning all over them on both sides, patting it onto the meat. 

5.  setup the grill for indirect grilling and preheat to medium.  when ready to cook, place the ribs on a rib rack, in the center of the hot grate, over the drip pan and away from the heat.  cover the grill and cook the ribs until tender, 1 1/4 to 1 1/2 hours.  when the ribs are done, they'll by handsomely browned and the meat will have shrunk back about 1/4 inch from the ends of the bones.  after 45 minutes brush the ribs with the glaze and brush them two or three more times before serving. 

6.  while cooking, prepare the bbq sauce:  place the pineapple juice, jalapenos, cilantro, and ginger in a saucepan over high heat and bring to a boil.  let boil until the liquid is reduced by half.  add the ketchup, vinegar, worcestershire, brown sugar, and soy sauce to the pan and stir.  let the sauce simmer until richly flavored and slightly thickened about 10 minutes.  season to taste with salt and pepper.

Serves 8