1. Bake the ribs: Cover two 17 x 12-inch sheet pans with 24-inch lengths of aluminum foil. Place a rack on each sheet of foil and sprinkle on both sides with salt and pepper. Bring up the sides of the foil, making a boat shape, and pour 1/2 cup pineapple juice over each rack. Fold up the foil, sealing the ribs inside. Bake the ribs in a 400 degree F oven until tender, 1 to 2 hours, switching the positions of the baking sheets after 45 minutes. Let cool.
2. Make the glaze and grill the ribs: Combine all ingredients for the glaze in a medium bowl.
3. Prepare a medium-slow fire. Cut each rack in half. Brush with the glaze. Grill until browned, brushing with additional glaze and turning often, 20 to 30 minutes. (Alternatively, cover the baking sheets with foil and oil-spray.
4. Remove the racks from the foil packets, arrange on the prepared baking sheets, and brush with marinade. Bake in the 400 degree F oven until glazed, 20 to 30 minutes, turning several times and switching the positions of the sheets as necessary.)
Note: The ribs can be baked and the glaze prepared 1 day ahead; refrigerate.