When grilling season arrives, I love to make this Hawaiian pork ribs recipe, made with a marinade of pineapple juice and minced ginger. It’s a great way to serve a crowd at minimal cost.
The pork rib cut we’re using today is baby back ribs, which are also called loin ribs or back ribs. Each rack has about 10-14 bones. You can certainly use pork spareribs in this recipe.
Pork spare ribs have less meat and are bonier and fattier than baby back ribs. To prepare our BBQ Hawaiian pork ribs, you’ll need about 1-2 racks, which will make 2-4 servings.
If using a charcoal barbecue, set your coals to one side so the meat is not on direct heat. My grill has three burners. The outer two are set to high heat and the middle burner is shut off, or set to low.
Keep a close watch on them while they cook, as they can burn quickly. There’s nothing worse than grilled pork ribs that have been blackened beyond recognition!
Hawaiian Pork RibsRecipe by Jason Hill – CookingSessions.com
- 2 racks pork spare ribs or baby back ribs
- 1 cup hoisin sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger or garlic-shallot puree
- 1 tablespoon pineapple juice
- 1 tablespoon Sriracha sauce or Chinese chili paste
- 2 tablespoons honey
- To begin this pork rib recipe, slow boil the pork ribs for 90 minutes, then drain and pat dry.
- Prepare the sauce by mixing the hoisin, garlic, ginger, pineapple juice, Sriracha sauce and honey.
- Baste the ribs on both sides with the sauce.
- To barbecue the pork ribs, simply place them on a preheated grill over indirect heat. Keep a close watch on them while they cook, as they can burn quickly.
- Grill for about 15 minutes, turning and basting until they become sticky and caramelized.
- If cooking in the oven, place on a cookie sheet and bake in a preheated 450 F oven for 15-20 minutes.