Huli-Huli Spare Ribs - Smoke Daddy Inc. - BBQ Pellet Smokers, Cold Smokers, and Pellet Grill Parts & Accessories
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Huli-Huli Spare Ribs

Huli-Huli Spare Ribs

Hawaiian Barbecue has a very different meaning than what most would expect. Hawaiian barbecue is becoming increasingly popular, but don’t go in expecting a smoky pork shoulder or St. Louis style ribs. Instead, Hawaiian barbecue is a style of food known as “plate lunch” or the southern equivalent of “meat and three.” This style incorporates Polynesian and other ethnic foods served cafeteria style. This “plate” is served with a double serving of rice, a helping of macaroni salad, and a hot entree of your choice.


Huli-Huli Spare Ribs:

For the rub:
  • 1 tablespoon coarse salt (kosher or sea)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon freeze dried chives
For the glaze:
  • 2 cups canned pineapple juice
  • 1 cup dark or regular soy sauce
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/4 cup fresh lime juice
  • 2 tablespoons Thai chili sauce
  • 2 cloves garlic, lightly crushed with the side of a cleaver
  • 2 slices ginger (1/4 inch thick), crushed with the side of a cleaver
  • 2 scallions, trimmed, white part crushed with the side of a cleaver, green part finely chopped


    1) Place the ribs on a baking sheet. Brush on both sides with sesame oil and sprinkle on both sides with the rub. Store the ribs in the refrigerator while you make the glaze and set up your grill.
    2) Make the glaze: Place the pineapple juice in a heavy nonreactive saucepan and boil over high heat until reduced by half. Lower the heat to medium and add the soy sauce, honey, brown sugar, lime juice, chili sauce, garlic, ginger, and scallion white. Simmer the mixture over medium high heat until syrupy, 5 minutes.
    3) Set up the grill and preheat to high.
    4) Grill the ribs, covered, until golden brown and cooked through, 40 minutes to 1 hour, depending on their size. The ribs are done when you can pull them apart with your fingers and when the meat has shrunk back about 1/4 inch from the ends of the bones. The last 20 minutes, start basting the ribs with the glaze and baste several times.
    5) Transfer the ribs to a cutting board. Cut each rack of ribs in half or into individual ribs and serve at once, with the remaining glaze drizzled over them. (Remove the ginger, garlic, and scallion white with a fork and discard.) Sprinkle with the scallion greens and serve at once.

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