Add olive oil and minced garlic to a small pan and cook for about 2 minutes over medium heat.

Whisk in orange juice, pineapple juice and brown sugar.

In a bowl combine ginger, rosemary, thyme, salt and pepper.

Stir into sauce and continue to cook, bringing mixture to a boil. Lower to simmer and cook until reduced, about 45 minutes.

Remove from heat and stir in red pepper.

Remove one cup of marinade and place in a small saucepan and continue to reduce low heat for another 30 minutes to use as a glaze for cooked ribs.

Cool remaining marinade to room temperature or chill in a metal bowl in refrigerator.

Cut each rack of ribs in half. Pat dry with paper towels and place two halves each in 2 gallon bags.

Pour half of marinade over each bag of ribs.

Carefully press out air and seal the bag. Turn over a few times to coat ribs in marinade.

Refrigerate for 1 - 2 hours, turning the bags over every 30 minutes.

Prepare a grill fire to about 350° using pecan or hickory for smoke flavor.

Remove ribs from marinade and place ribs on the grill over indirect heat. Discard marinade.

Cook with the grill closed for about 1 hour 15 minutes.

Check with a digital thermometer, continuing to cook until internal temperature reaches about 190- 200°.

Remove ribs from grill onto a rimmed baking sheet and rest about 10 minutes.

Slice between the rib bones.

Brush reserved glaze over ribs and serve immediately.