Three-Way Marinade and Sauce
For Mexican Mole Sauce:
Whisk 1/3 cup purchased mole sauce into marinade.
For Sesame-Hoisin Sauce:
Stir 1/4 cup hoisin sauce, 2 tablespoons toasted sesame seeds, and 1 tablespoon toasted sesame oil into marinade.
For Orange-Sage Sauce:
Whisk 1-1/2 teaspoons ground sage and 1 teaspoon finely shredded orange peel into marinade.
Use a paring knife to cut through 4 to 6 red jalapeno or other small red chile peppers from just below the stems through the tip end, leaving pepper intact. Rotate and cut again two or three more times to form a brush. To create curls, place in a bowl of ice water; cover and refrigerate overnight. Drain. Rinse out seeds.
Use two grills for the ribs if you don't have a rib rack.