Jalapeno Jerk Ribs with Pineapple BBQ Sauce

6 racks pork ribs
SIDS SMOKEY GARLIC SAUCE
PORK DRY RUB:--
3 tbsp brown sugar, packed
2 tbsp coarse salt
2 tbsp New York Cut pepper
2 tbsp ground coriander
2 tsp garlic powder
2 tsp onion powder
2 tsp dried thyme
2 tsp ground allspice
1 tsp ground cinnamon
PINEAPPLE GLAZE:--
2 cups pineapple juice
½ cup SIDS LOW SUGAR RASPBERRY VINEGAR
3 tbsp brown sugar
3 tbsp butter
½ tsp New York Cut pepper
JALAPENO PINEAPPLE BBQ SAUCE:--
2 cups pineapple juice
1-2 chilli peppers, seeded & minced
1 tbsp minced ginger
2 tbsp coriander leaves, chopped
¾ cup Tuimato Sauce
3 tbsp cider vinegar
2 tbsp brown sugar
1 tbsp SIDS HOT WORCESTER SAUCE
1 tbsp soy sauce
SIDS SALT & PEPPER to taste

Preheat smoker to 90-110°C. Pork Ribs can be smoked with almost any wood but Manuka and Hickory are best. Alternatively, marinate ribs for 15 minutes in SIDS SMOKEY GARLIC SAUCE.
Prepare the Pork Dry Rub or use your favourite recipe - shake together in a jar.
Prepare the Pineapple Glaze - in a heavy saucepan bring SIDS LOW SUGAR RASPBERRY VINEGAR and all ingredients to a boil and cook, stirring occasionally, 10-15 minutes until syrupy and reduced to about 1 cup.
Prepare the Jalapeno Pineapple BBQ Sauce - in a heavy saucepan, add pineapple juice, chilli peppers, ginger and coriander. Bring to the boil and cook until reduced by ½. Add Tuimato sauce, vinegar, SIDS HOT WORCESTER SAUCE, brown sugar and soy sauce. Simmer until slightly thickened, about 10 minutes. Season with SIDS SALT & PEPPER to taste.
Rinse the ribs in cold water and pat dry.
Remove The Membrane: This is the thin, papery skin from the back of each rack of ribs. This membrane blocks the uptake of smoke and creates a barrier to the seasonings. To remove the membrane, lay the ribs on a flat surface, meat side down. With a sharp knife, begin peeling the membrane from one corner near the bone.
Trim and discard any excess fat, but do not get carried away as fat gives flavour. Rinse the ribs again and pat dry.
Rub ribs thoroughly on all sides with Dry Pork Rub.
Wrap the ribs in plastic wrap then place in the fridge overnight to let the rub be absorbed by the meat. Remove the ribs from the fridge about 1 hour before cooking.
Low & Slow Cooking: Like traditional BBQ, pork ribs should be cooked Low & Slow.
For maximum flavour, you will need to maintain 90-110°C all the time. Allow 1 hour smoking per 500 g of ribs. 1 full rack of ribs can be smoked in about 4 hours or more. Do not speed up the cooking time by raising the temperature - your pork will end up tough and chewy!
The last ½ hour of cooking, start brushing the ribs with Pineapple Glaze. Brush 2-3 more times during cooking.
Ribs are done when they are tender enough to easily pull the meat from the bones and the Internal Temperature is 80-95°C.
When done, remove from the smoker and rest the ribs for about 10-15 minutes before cutting them.
Serve with Jalapeno Pineapple BBQ Sauce.