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1
For the sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan.
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2
Add the garlic, ginger and onions and cook until soft, about 5 minutes.
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3
Add the pineapple chunks and habanero and cook for 1 minute.
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4
Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes.
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5
Add the hoisin, ketchup, brown sugar, ancho powder, mustard, honey, soy sauce, star anise and cinnamon and cook until thickened, about 30 minutes.
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6
Transfer the mixture to a blender and blend until smooth.
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7
Season with salt and pepper .
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8
Pour into a bowl and allow to cool to room temperature.
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9
For the ribs: Stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl.
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10
Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
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11
Preheat a charcoal grill with about 80 briquettes off to 1 side, or in a kamado-style ceramic charcoal cooker with the ceramic plate removed.
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12
Remove the ribs from the refrigerator 1 hour before grilling.
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13
Combine 4 cups water, the soy sauce, ginger and garlic and divide between two heavy disposable pans.
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14
If using a charcoal grill: Put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals.
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15
Put the top grate on and heat well.
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16
Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes.
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17
Move the ribs to the other side of the grill, over the liquid, and place the other disposable pan with steaming liquid next to them over the coals.
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18
Put the lid of the grill on and open the vents on top halfway.
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19
Cook until the ribs are tender and juicy, about 2 hours.
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20
Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
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21
If using the kamado-style ceramic charcoal cooker: Remove the ceramic plate and heat the grill rack.
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22
Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes.
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23
Remove the ribs and rack and put in the ceramic plate.
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24
Put one disposable pan of steaming liquid on the plate, then return the rack and the ribs to the grill.
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25
Cover and cook until ribs are tender and juicy, about 2 hours.
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26
Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
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27
If using charcoal, finish the ribs by moving them back over the hot coals and turning and basting with sauce for 15 to 20 minutes.
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28
If using the ceramic charcoal cooker, leave the plate in and brush liberally with sauce for 15 to 20 minutes before removing from the grill.
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29
Combine the sesame seeds and sprinkle the tops of the ribs.
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30
Cut the ribs apart and put on a platter.
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31
Scatter the green onions over the top and serve.
