3 pounds beef short ribs, cut into 3-inch lengths
1 (8-ounce) can pineapple chunks in own juice
1/3 C. sugar
1/3 C. Soy Sauce
3 T. Green Jalapeño Pepper Sauce
1 T. sesame oil
1 T. vegetable oil
1 green onion, chopped
1 large clove garlic
1-inch piece fresh ginger, peeled and coarsely chopped

Place each rib, bone side down, on a cutting board and cut away excess fat with a sharp knife. Score each rib in a crisscross pattern, cutting meat halfway to bone. Combine pineapple with juice, sugar, Soy Sauce, Green Sauce, oils, green onion, garlic, and ginger in a food processor and process until smooth. Place ribs and pineapple mixture in a resealable plastic bag or large non-reactive dish. Close bag or cover dish and refrigerate at least 4 hours or overnight, turning ribs occasionally. Preheat grill or broiler to medium. Remove ribs from marinade and place on a lightly greased grill or broiler pan. Reserve marinade. Cook ribs about 30 minutes, turning and basting often with marinade until ribs are well browned on all sides. Place any remaining marinade in a small saucepan and bring to a boil; reduce heat and simmer 5 minutes. Serve with ribs.