Place all of the ingredients except for the ribs, the 2 quarts of pineapple juice, and the ginger in a saucepan and bring to a boil. Lower the heat to a simmer and reduce until slightly thick. Set aside for later.
Remove the silver skin from the ribs and marinate them in the reserved 2 quarts of pineapple juice for 3 to 4 hours in the refrigerator.
Pat the ribs dry and season with salt, pepper, and ground ginger. Smoke at 230 degrees F for 4 hours.