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For the jerk marinade: In a blender or food processor, blend all of the jerk marinade ingredients until relatively smooth.Season both sides of the ribs with salt and pepper and place in a large pan. Coat the ribs with the jerk marinade. Marinate in the refrigerator, covered, for 24 hours.Preheat oven to 325° and bake the ribs until tender, uncovered, about 1-½ to 2 hours. Then glaze the ribs heavily on both sides with the BBQ sauce. Finish the ribs on a grill over medium heat. Glaze multiple times with the BBQ sauce to develop deeper flavor and a caramelized char. Garnish with fresh cilantro sprigs and slices of fresh lime, if desired.Ribs can be cooked 3 days in advance and reheated.
For the BBQ sauce: In a medium skillet over medium to medium-high heat, melt the butter and then sauté the onion and garlic until soft. Add BBQ sauce and stir to combine. Add Chinese 5 spice, cilantro, Tabasco, and lemon juice, stirring to combine. Cook until thoroughly heated throughout. Add water if necessary to achieve the right texture. This can be prepared a day in advance.