For all "Rib Lovers" thought I would post this recipe I came across as it sounds so good,
Wattle 
Rum Runner Ribs.
(*TNT.. truly tried and true!)
~Shared by Lynn, Manitoba, Canada
This recipe was recommended by my sister.. said even her fussy daughter liked them! *woo-hoo* LOL Well, we tried them as well and guess what.. they're a winner! :~))
1/2 cup (125 ml) Heinz Chili Sauce
1/2 cup (125 ml) Tomato Ketchup
1/2 cup (125 ml) canned, crushed pineapple with juices
1/4 cup ( 60 ml) HP Sauce
1/4 cup ( 60 ml) brown sugar
1/4 cup ( 60 ml) chopped green onion
1/4 cup ( 60 ml) dark rum (we used white Bacardi and it was fine)
1 tsp. ( 5 ml) each lime zest and minced ginger root
1/4 tsp. ground allspice
4 lbs. ( 2 kg) parboiled* pork back ribs
1) In a small saucepan, stir together the chili sauce, ketchup, pineapple, HP sauce and brown sugar. Bring to a boil over medium heat. Cook, stirring, for 5 minutes. Remove from heat; stir in the green onion, rum, lime zest, ginger and allspice until well combined. Cool slightly.
2) Preheat the grill to medium-high. Toss the parboiled ribs with half of the sauce mixture. Grill, turning and basting often with remaining sauce, for 10 to 15 minutes, or until glossy and well marked. Makes 8 servings.
* To parboil the ribs: Cut each rack into 2-bone portions (we did 3-bone portions). Place ribs in a large pot (dutch oven) with 1 sliced lime (we used 2.. the one we took the zest from and one fresh lime) and enough equal parts of each water and chicken broth to cover the ribs. Bring to a boil; reduce heat and simmer, covered, for 45 minutes. Discard lime slices. Cool ribs in cooking broth for 1 hour. Drain well. Grill as directed.. or wrap tightly and reserve for up to 24-hours in the refrigerator.
Source: "Summer's Best Recipes".. a teeny booklet included in Canadian Living Magazine