Succulent Tropical Tangy Ribs.....Happy 4th of July everyone!

I was looking for a little kick to my ribs but not too spicy so I chopped 1/2 of a jalapeno and because I live in a tropical State like Florida I added a little pineapple juice/crushed pineapple to my barbecue sauce and WOW they came out awesome! It was not a specific occasion at the time I first came up with the idea but it's my go to rib recipe every time we grill out with friends and family and everyone just rave about them every time I make them! My inspiration for this recipe submission was the special ingredient that we had to use and well the addition of the McCormick grill mates barbecue seasoning which I had never use that particular barbecue flavor but had use all others and it made my recipe even better got to love that and so you will love these ribs!!!!!! 3 pounds pork spareribs 1 teaspoon salt 1 teaspoon garlic granulated 2 tablespoon McCormick Grill mates Barbecue seasoning 1 ½ cup Kraft original barbecue sauce 1 tablespoon jalapeno pepper finely chopped 1 tablespoon steak sauce 1 tablespoon Worcestershire sauce ¼ cup crushed pineapple ¼ cup pineapple juice 1 green onion chopped (optional) Preheat oven at 325 degrees. Rinse and clean ribs, pat dry. In a small bowl mix salt, garlic granulated and McCormick grill mates barbecue coat ribs on both side with seasoning mixture. Place ribs on a line with aluminum foil baking dish and cover with more aluminum foil and bake for 45 minutes. While ribs are baking in a small sauce pan on stove top on medium heat add the next six ingredients and cook for 5 minutes reduce heat to low and keep warm. Remove ribs from oven uncover and coat ribs evenly on both side with sauce reserving a ¼ cup of sauce for later. Return ribs to oven uncovered and bake an additional 20 minutes. Remove ribs from oven and brush with remaining sauce. Let the ribs rest for 10 to 15 minutes. Cut ribs and top with green onions. Bon Appétit!