Pork side ribs and jalapeño corn bread

Every spring, around end of March or early April, all the side ribs go on sale at my local grocery store, I take advantage of this sale, even though side ribs aren't that meaty, they do have an inner meaty bit that I cut from the back of the side ribs, and cut off the small riblettes with cartilage attached, that are ideal for Chinese sweet and sour, garlic black bean sauce, or simply used in a soup with some lentils and veggies.
Today I had a variety of small ribs with cartilage and a few with bones, so I prepared a marinade as follows:
Start this recipe in the morning or the night before..
1-1/2 pounds of pork side riblettes
1/2 of an 8 ounce can of pineapple juice
Juice of 1 lime
2 tablespoons corn oil or other oil that has no real flavour
3 tablespoons white wine vinegar
1 teaspoon each garlic powder, onion powder, chili powder, cumin, and thyme
1/2 teaspoon smoked paprika
Salt and pepper to taste, heavy on the pepper

Cut up the ribs into 1-1/2 inch pieces, put into a large zip lock bag, then in a small bowl measure and mix up the rest of the ingredients, pour over the ribs, then put in fridge until 1-1/2 hours before dinner time.
When ready, turn convection oven on to 325 degrees F, put the ribs into a baking dish, without the marinade, just what is clinging to the ribs, cover with foil, bake for 1 hour, remove foil half way through cooking, turn the riblettes, recover with the foil.(toss the marinade, do not reuse.)
You can put together a quick barbecue sauce using the rest of the pineapple juice, 2 tablespoons of lime juice, a few drops of chipotle sauce(I use Buffaloe brand chipotle sauce from Walmart Jamaican section) about 2/3 of a cup of regular barbecue sauce, shake together, then pour a bit on the riblettes, leaving the foil off, bake for another 15-20 minutes turning once to coat the meat in the barbecue sauce.

Jalapeño Corn Bread Convection Oven 375 degrees Fahrenheit Use small loaf pans, or lg muffin tins

2 cups corn meal
1 cup all purpose flour
1-1/2 tablespoon baking powder
1-1/2 teaspoon salt
3 tablespoons brown sugar
3 eggs
1/2 cup butter melted
1 cup milk
1/3 cup sour cream
1 cup frozen corn
1-12 ounce can cream corn
1-1/2 cup sharp cheddar grated, or use pepper jack
1 whole jalapeño, deseeded, chopped finely
1 or 2 small baby sweet red peppers,chopped
4 green onions sliced into small rounds white and about 1/2 the green part on each
1/2 small yellow onion, chopped
A few dashes of jalapeño hot sauce

Mix the dry ingredients in a large bowl,set aside, then in a separate bowl, mix the milk, sour cream, eggs and butter, add the frozen corn, the creamed corn, and the cheddar to the dry ingredients, but don't stir yet, chop both kinds of onions,chopped red pepper, and the chopped jalapeño, add to the dry ingredients, but don't stir yet. Then stir your milk and egg mixture again, then add to the large bowl holding all of the other ingredients, mix well now, until all of the ingredients are incorporated, but not too much, (as you will start to develop the gluten in the flour which will make your corn bread tough)so your corn bread remains tender.
Using 4-5 small buttered loaf pans, or 12-15 large muffin tin lined, fill with the corn bread mixture. bake for 25-35 minutes,for the muffins, 35-45 minutes for the small loaf tins, or until the bread is golden brown,and toothpick comes out clean.
serve with you riblettes, a little cole slaw with a spicy creamy dressing, enjoy!