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If you’re looking for a new rib recipe to try out, these Hawaiian Style Spare Ribs are the sweet and spicy are what you need.
Full of bold flavors and spices that is a great alternative to traditional barbecue rib recipes.
Quick disclaimer. This is not anyones great grandmothers recipe and is no way traditional. It's just a recipe that tastes really good and has some ingredients that are commonly associated with a certain place. Take a deep breathe it will all be okay... Now back to the recipe.
Why These Hawaiian Ribs are The Best
- Flavor: I personally love pineapple and I think it goes especially well with pork. These ribs have a sweet flavor that is balanced by the spicy heat.
- Tenderness: Most people don't know this but pineapple juice is a great tenderizer. The enzymes in the pineapple will tenderize any protein.
- Variety. everyone loves classic ribs but its nice to switch things up with a different flavor profile.
Hawaiian Style Ribs Ingredient List:
- Pork Ribs: This recipe will work great with baby back or spare ribs. I find that if you prefer fall off the bone ribs the baby back ribs will be slightly more tender.
- Marinade: I use pineapple juice, soy sauce and sriracha as the base of the marinade. Other ingredients include ginger, scallion, sesame oil and the bbq dry rub.
- Pineapple BBQ Sauce: Instead of making a sauce from scratch I just take my favorite store-bought sauce and amp it up with pineapple juice, soy and sriracha.
- Dry Rub: you can use any dry rub that you like. I try to use something that is balanced with salty, sweet and spicy notes.
How to Make Hawaiian Style Ribs
These Ribs will be prepared using the 3-2-1 method but we will marinate the ribs for at least 4 hours before we season and place them on the grill.
- Remove the membrane from the back of the ribs and trim off any excess fat or bone fragments.
- Prepare the marinade by combining soy sauce, sriracha, ginger, scallions, pineapple juice, sesame oil and bbq dry rub. blend the ingredients together and pour over the trimmed ribs. Marinate the ribs overnight if possible but at least 4-6 hours.
- Remove the ribs from the marinade and shake them off. Season liberally on both sides with the dry rub them place on the smoker set to 250 degrees F.
- Smoke the ribs for 3 hours. then wrap the ribs with aluminum foil and cook for another 2 hours.
- After 2 hours wrapped pour the juices of the ribs into a sauce pot then remove from the foil and place directly on the grill grates. continue cooking the ribs unwrapped for the final hour.
- To make the sauce add the store bought bbq sauce along with the rib juices, soy sauce, sriracha and pineapple sauce to the pan and simmer on low.
- Baste the ribs every 15 minute for the final hour with the pineapple bbq sauce.
- Once the ribs have reached an internal temperature of about 205 degrees F. move them from the grill and let them rest on the cutting board for about 5 minutes before slicing.
Helpful Tips and Tricks
Don't marinate the ribs more than 24 hours. The pineapple makes the ribs very tender but if you marinate them too long the ribs can actually get mushy.
If you are new to slicing ribs turn the rack bone side up so you can make slices in between the bones.
To tell when the ribs are done take a toothpick or the probe of a meat thermometer and poke in-between the bones. the toothpick should go in and out without any tension. if the meat fights back it needs to cook a little longer.
Store leftovers in a sealed container for up to 5 days in the fridge or 90 days sealed in the freezer.
To reheat the ribs, Wrap them in foil and place in the oven at 325 for about 15 minutes until hot. Or air fry at 350 degrees F. for about 6-8 minutes until hot.
FAQ
Using the 3-2-1 method ribs will take around 6 hours to cook.
I find that baby back ribs will be a little more tender than spare ribs but if prepared correctly both with be amazing.
Make sure to PIN this recipe and share with someone who loves ribs.
More Meaty Inspiration
- Smoked Green Chile Pork Tenderloin Fatty
- Smoked Honey Old Bay Wings
- Bacon Burnt Ends Using Slab Bacon
- BBQ Pork Chops w/ Caramelized Apples
- Smoked Eye Round w/ Beef Au Jus
Hawaiian Style Spare Ribs
Ingredients
- 2.5 lbs Rack of St. Louis Spare Ribs
- 3 tbsp BBQ Dry Rub
Hawaiian BBQ Sauce
- ½ cup BBQ Sauce
- ¼ cup Pineapple Juice
- 2 tbsp Sriracha
- 2 tbsp Soy Sauce
Marinade
- ½ cup Pineapple Juice
- ¼ cup Soy Sauce
- 2 tbsp Sriracha
- 1 Tbsp Minced Garlic
- 1 tbsp Minced Ginger
- 1 Tbsp Sesame Oil
- 1 tbsp BBQ Dry Rub
Instructions
- Prepare the ribs by removing the membrane from the back side of the ribs. Trim off any bone pieces or fat that isn't wanted.
- In a blender Combine all the marinade ingredients and blend until smooth. Marinate the ribs overnight or at least 4-6 hours.
- Preheat Smoker to 250 degrees F. Remove the ribs from the marinade and shake off any excess. Season the ribs with the dry rub on both sides then place on the smoker for 3 hours.
- Lay out a sheet of foil and place the ribs bone side up. Add 3 pats of butter and a light seasoning of the dry rub to the ribs then wrap them up tight. Smoke for 2 more hours.
- After 2 hours wrapped pour the juices of the ribs into a sauce pot then remove from the foil and place directly on the grill grates. continue cooking the ribs unwrapped for the final hour.
- To make the sauce add the store bought bbq sauce along with the rib juices, soy sauce, sriracha and pineapple sauce to the pan and simmer on low.
- Baste the ribs every 15 minute for the final hour with the pineapple bbq sauce.
- Once the ribs have reached an internal temperature of about 205 degrees F. move them from the grill and let them rest on the cutting board for about 5 minutes before slicing.
Notes
- To tell when the ribs are done take a toothpick or the probe of a meat thermometer and poke in-between the bones. the toothpick should go in and out without any tension. if the meat fights back it needs to cook a little longer. Store leftovers in a sealed container for up to 5 days in the fridge or 90 days sealed in the freezer. To reheat the ribs, Wrap them in foil and place in the oven at 325 for about 15 minutes until hot. Or air fry at 350 degrees F. for about 6-8 minutes until hot.
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