Cup of Yum
1. In a bowl mix together the dry rub ingredients. Rub liberally on both sides of the rack of pork ribs.
2. Spray a sheet of aluminum foil with cooking spray large enough to lay the rack of ribs on. Place the dry rubbed rack of ribs on the foil and fold up loosely and allow to marinate for at least 1 hour or overnight for maximum flavor penetration (completely covered).
3. In a food processor or blender process the pineapple, soy sauce, ginger, sesame oil, sugar, salt and Chinese Five Spice until smooth. This will be mopped on the ribs as they cook.

Grilling Low and Slow:

Cup of Yum
1. Preheat gas grill or smoker to 225°F. Add smoker chips per manufacturer's instructions if using. Set up the grill for indirect grilling (See Note 3).
2. Place the ribs, bone side down, in the center of the grate, cover the grill and cook the ribs for 30 minutes.
3. Brush both sides with mop sauce. Re-cover the grill and continue cooking the ribs for about 3 1/2 to 4 1/2 hours brushing with mop sauce every 15 minutes.
4. Brush with sauce, or not, and grill the ribs until the BBQ sauce is browned and bubbling, a couple minutes per side.
5. Remove from the grill and let the ribs rest for a few minutes, then cut the ribs.

Grilling if short on time:

1. Preheat gas grill or smoker to 325°F. Add smoker chips per manufacturer's instructions if using.
2. Place the ribs, bone side down, in the center of the grate, cover the grill and cook the ribs for 45 minutes.
3. Brush both sides with mop sauce. Re-cover the grill and continue cooking the ribs 45 minutes to 1 hour longer until well browned and tender (feel free to mop every 15 minutes). At this point they should be tender enough to pull apart with your fingers after 1 1/2 hours total cook time.
4. Brush with sauce, or not, and grill the ribs until the BBQ sauce is browned and bubbling, a couple minutes per side.
5. Remove from the grill and let the ribs rest for a few minutes, then cut the ribs.