To a large saucepan add the orange juice, pineapple juice, soy sauce, wine and bring to the boil. While heating slice the ginger against the grain then add to the liquids. Peel and halve all the garlic cloves, then add to the liquids. Ginger and garlic is best kept chunky so it doesn't get bitty and stick to the ribs, yet still imparts its flavour.
Prepare the ribs, remove the rib membrane and trim any bits. If the saucepan can't fit the whole rack of ribs cut in half or thirds as required. Add to the pan when at a rolling boil. When it returns to the boil lower to a gentle simmer. Rotate ribs occasionally to make sure none stick to the bottom.
When the ribs have pulled back about 1cm, leaving the rib bone exposed, it is probably done, about 30 to 40 minutes. Check to see if it is cooked to your liking, if you want it 'fall-off-the-bone' you will need to cook it longer.
Preheat your BBQ to a medium hot temperature. While heating combine the 1/2 cup of BBQ sauce with 1/2 of the boiling liquid (being sure not to get any of the ginger or garlic lumps).
Coat the ribs with the BBQ sauce (painting with a food brush works well), then finish cooking on the BBQ until a good glaze or sauce layer is adhered to the ribs and caramelised to your liking. The ribs are cooked by this point so it is all about getting the finish you want. The juices mean there is a high sugar content so if left unattended the sauce could quickly burn. This stage takes only about 6 to 10 minutes.