3 jalapeno peppers
1/4 cup green chile peppers
1 tbsp ground allspice
1 tbsp Jamaican Jerk
1 tbsp fresh ginger
1 tsp nutmeg
1 tsp salt
1 tbsp peanut oil
4 tbsp brown sugar
4 tbsp  BBQ sauce
2 tbsp crushed pineapple
12 bay leaves soaked in water overnight
In processor puree onion, garlic, peppers, pineapple and all seasonings with oil. Make small slashes every two inches on ribs (slightly score). Rub puree mixture on ribs and refrigerate 1 or 2 days. Grill indirectly. Place drip pan on bottom of grill and fill with water. Place coals on sides. Ribs on rack above drip pan. Cook 2-3 hours over low heat.  You can also place ribs in the oven on 350 for 3 - 4 hours.