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1
Heat vegetable oil in a skillet over medium heat; cook and stir onion, carrot, and 2 cloves minced garlic in the hot oil until onion is softened, about 10 minutes. Pour pineapple juice into onion mixture; bring to a boil. Add ribs, 2 tablespoons hot sauce, and bay leaf. Pour in enough chicken broth to cover ribs. Bring to a boil, reduce heat, and simmer until ribs are tender, 45 to 60 minutes.
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2
Remove skillet from heat and cool ribs in the cooking liquid until no longer steaming; discard cooking liquid.
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3
Combine plum sauce, tomato paste, soy sauce, 1 tablespoon hot sauce, red wine vinegar, lime juice, ginger, and 3 cloves minced garlic in a saucepan; bring to a boil. Reduce heat and simmer until flavors combine and glaze is thickened, about 5 minutes.
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4
Place ribs in a bowl; generously brush ribs with glaze. Cover bowl with plastic wrap and marinate ribs in the refrigerator for 2 hours to overnight. Reserve extra glaze in the refrigerator for basting.
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5
Remove ribs from refrigerator and bring to room temperature for 30 minutes.
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6
Preheat grill for medium heat and lightly oil the grate.
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7
Grill ribs, basting occasionally with glaze, on the preheated grill until the meat pulls away easily from the bone, 15 to 20 minutes.
