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1
Using a vegetable peeler, remove 2 strips of orange zest; place them in the bowl of a food processor or blender.
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2
Cut the orange in half and squeeze out the juice, discarding any seeds.
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3
Set 2 tablespoons juice aside for sauce; add the remaining juice to the food processor for the marinade.
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4
Add onion, chives, Scotch bonnet, parsley, vinegar, soy sauce, oil, pepper, allspice, and cloves to the food processor; puree until smooth.
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5
Place racks of ribs, meat side down, on a work surface; remove the thin, papery membrane from the back of the ribs.
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6
Then place racks in a large roasting pan or baking dish; pour the marinade over them, turning the racks to coat both sides.
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7
Let marinate, covered, in the refrigerator for at least 6 hours or as long as 24 hours, turning them 3 or 4 times (the longer the ribs marinate, the richer the flavor will be).
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8
Set up and light smoker according to manufacturers directions.
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9
Bring to a boil over high heat.
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10
Decrease heat to medium; let mixture simmer until syrupy, 3-5 minutes.
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11
Stir in the ketchup and 2-3 tablespoons water and let sauce gently simmer until thickened and flavorful, 6-10 minutes.
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12
Taste for seasoning, adding more soy sauce if a saltier flavor is desired, more brown sugar if sweetness is desired, more lime juice if tartness is desired and more rum if desired; Let sauce cool to room temperature before serving.
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13
*Lightly baste ribs with sauce during the last 30 minutes of cooking.
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14
Transfer ribs to a large platter or cutting board; let the ribs rest for a few minutes, then cut the racks in half or into individual ribs; serve with sauce.
