Get your grill started and heated to 350-400°F.

Rinse the spareribs with cold water and pat dry with several paper towels.

Allow the ribs to sit on the counter for 25 to 30 minutes.

Brush the ribs on both sides with EVOO and season with coarse sea salt and freshly cracked black peppercorns.

Generously coat both sides of the ribs with the light brown sugar rub mixture.

Use a mandoline or a sharp chef's knife, thinly slice the jalapenos and drain the juice from the sliced pineapple, reserve the pineapple juice for later.

Tear off two lengths of aluminum foil allow four to six inches on both ends.

Brush a tablespoon of olive oil onto a single sheet of foil, place a can of pineapple rings onto the foil in a straight overlapping line, scatter three sliced jalapenos over the pineapple slices, then place the ribs directly over the pineapple and jalapenos peppers.

Fold the ends and sides of the foil over the ribs; this will create kind of an elongated bowl in which the ribs, pineapple, and jalapenos will cook.

Place the spareribs on the preheated grill about 6-8 inches away from the hot coals and cook for 2 1/2 hours, turning the ribs about every half hour to ensure that the spareribs cook evenly. 

Then transfer the ribs to the center rack of a 250°F and cook for an additional 2 hours.

Remove the ribs and place them on top of a cutting board.

Let the ribs rest for 15 minutes then slice into them. 

Use a 1/2 cup of pineapple, 1/2 cup pan drippings, two tablespoons of light brown sugar, and combine it with 1 1/2 cups of your favorite barbecue sauce and mix. Use as a dipping sauce for the spareribs.

Serve.