Rinse ribs and pat dry. Arrange in a single layer in two 11 x 17-inch baking pans and season with salt and pepper.
Lift ribs out.
Cook, turning as needed, until ribs are browned on both sides, about 10 minutes total. Makes 8 servings. In a 4 to 5-quart saucepan, combine the pineapple juice concentrate, tomato paste, tequila, lemon juice, vinegar, garlic, and chipotle chili or hot sauce. Bring to a boil over medium-high heat and stir often until reduced to 2 cups, about 20 minutes. Use sauce, or refrigerate, covered tightly, for up to 2 weeks, or freeze.