2 1/2 c. pineapple juice
1 lg. onion (sliced)
2 tbsp. orange-flavored liqueur
2 tbsp. dark rum
6 tbsp. honey
2 tbsp. Jamaican Hot Pepper Sauce (or to taste)
2 tsp. garlic (minced)
1 tsp. salt
1/4 tsp. nutmeg
1 tsp. curry powder
4 lbs. baby back ribs (4 racks)
For marinade, combine pineapple juice, onion, liqueur, rum, honey, pepper sauce, garlic, salt, nutmeg and curry powder in a medium sized bowl. Reserve 1/3 cup marinade and refrigerate. Place ribs in a rectangular baking dish and add remaining marinade. Cover and marinate ribs overnight in the refrigerator, turning the ribs several times to coat them evenly with marinade.
Prepare a charcoal grill or barbecue. Cook ribs over the hot coals, turning occasionally and brushing with the reserved marinade until ribs are cooked through and crisp on the outside, about 15 minutes. Serve with Jamaican Hot Pepper Sauce on the side. Serves 4.
