Hawaiian Style Spare Ribs

Course Main Course

Cuisine American, BBQ

Keyword Baby Back Ribs, Hawaiian, Spare Ribs

Prep Time 20

Cook Time 4 15

Servings

Calories 870kcal

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.

1/4 rack of ribs

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.