Best Hawaiian Ribs Recipes

HAWAIIAN RIBS

Steps:

• Place onion in a 13-in. x 9-in. baking pan. Rub ribs with garlic and sprinkle with salt and pepper; place over onion. Pour 1/4 cup water around ribs. Cover and bake at 350° for 30 minutes. Meanwhile, combine pineapple, chili sauce, brown sugar, ginger, mustard and remaining water. Drain fat from pan; pour pineapple mixture over ribs. Bake, uncovered, 1-1/2 hours longer or until meat is tender.

ROYAL HAWAIIAN RIBS

Steps:

• Place the ribs in a large pot, cover with cold water and add the salt, carrot, celery, onion, garlic and ginger. Bring the ribs to a boil, reduce the heat and simmer until the ribs are very tender but not completely falling off the bone, about 45 minutes.
• While ribs are cooking, make the sauce. Combine the pineapple juice, chicken stock, brown sugar, hoisin, soy sauce, garlic, ginger, chile, Worcestershire sauce and 1 of the green onions in a large saucepan. Bring to a boil, reduce the heat and simmer until thickened.
• Heat a grill or grill pan over medium-high heat.
• Drain the ribs and discard the vegetables and ginger. Spray a baking sheet with cooking spray. Place the ribs on the baking sheet and brush them with oil.
• Brush the sauce on the ribs and grill, brushing on more sauce occasionally, until heated through, 2 to 3 minutes per side. Transfer the ribs to a platter, brush once more with the sauce, scatter with the remaining green onion and serve.

HAWAIIAN-STYLE SHORT RIBS

Steps:

• Place onions, garlic, and ginger in a 5- to 6-quart slow cooker. Top with short ribs in a tight layer. In a medium bowl, whisk together brown sugar, soy sauce, vinegar, and Sriracha and add to slow cooker. Cover and cook on high until ribs are almost tender, 4 hours. Add pineapple and cook until pineapple is tender, 1 hour.
• With a slotted spoon, transfer ribs, pineapple, onions, and ginger to a platter and tent with foil. With a ladle, skim fat from cooking liquid. Serve ribs and pineapple mixture with rice; drizzle with some cooking liquid and sprinkle with scallions.

SLOW-COOKER HAWAIIAN BARBECUE RIBS

Steps:

• Generously season the ribs with salt and pepper, then rub with the vegetable oil and sprinkle with the chile powder, pressing to adhere. Whisk 1/3 cup barbecue sauce, the vinegar, ginger and garlic in a 6- to 8-quart slow cooker. Add the ribs and turn to coat in the sauce. Cover and cook on low until the ribs are tender, 7 hours.
• Preheat the broiler. Transfer the ribs to a rimmed baking sheet. Remove 1/4 cup of the cooking liquid to a small bowl and whisk in the remaining 1/3 cup barbecue sauce, the pineapple preserves and ketchup.
• Brush the pineapple sauce all over the ribs to coat completely; arrange bone-side down. Broil until the sauce is sticky and the ribs are lightly charred in spots, 3 to 5 minutes. Top with the scallions.

HAWAIIAN-STYLE KALBI RIBS

Steps:

• Combine all ingredients and marinate ribs for 4 hours.
• Broil or barbecue to desired degree of doneness.

CHINESE-HAWAIIAN "BARBECUED" RIBS

Steps:

• Stir together sugar, soy sauce, ketchup, Sherry, and salt in a bowl until sugar is dissolved. Pour marinade into a roasting pan, then add garlic, ginger, and ribs, turning ribs to coat with marinade. Marinate, covered and chilled, turning occasionally, at least 3 hours.
• Preheat oven to 325°F.
• Line bottom of a broiler pan with foil, then arrange ribs, rounded sides up, on broiler rack, reserving marinade for basting (discard garlic and ginger). Roast in middle of oven, basting with marinade every 20 minutes (do not baste during last 10 minutes of cooking), until ribs are tender and glaze is well browned, about 1 3/4 hours. Discard any unused marinade.
• Let racks stand 5 minutes, then cut into individual ribs.

HAWAIIAN BARBECUED PORK RIBS

Steps:

• Place ribs in a large stock pot and cover with cold water.
• Add the salt, garlic, ginger and onions.
• Bring to a boil, reduce heat to medium low-you want it to still simmer-and cook for 45 minutes to 1 hour.
• Meanwhile prepare Sauce.
• Place all ingredients in a large saucepan, bring to a boil, reduce heat to a simmer and cook for 1 hour, stirring often.
• Strain and set aside.
• While ribs and sauce are cooking prepare grill if using coals, or prepare gas grill 10 to 15 minutes before grilling-white hot coals or a hot gas grill.
• Remove cooked ribs to a plate and let drain.
• Baste ribs with prepared sauce and place on grill.
• Baste frequently until ribs are well coated and heated through.
• Serve.

KALBI BBQ RIBS HAWAIIAN STYLE

Steps:

• Place ribs in a glass dish or a Tupperware marinator.
• Mix all ingredients except for the optional ones in a pan and warm until the sugar melts, then cool.
• Pour marinade over ribs, add optional ingredients if you like, and place in the refrigerator 4 hours or overnight, mixing up occasionally to make sure all ribs are covered with sauce.
• Grill or broil until sizzling, being careful not to burn because of the sugar.

HAWAIIAN STYLE BEEF SHORT RIBS

Steps:

• Blend the hoisin sauce, oyster sauce, ginger, sambal, sesame oil, sugar and garlic in a food processor. Toss the ribs with the marinade, cover and refrigerate for at least 2 hours and up to 12 hours.
• Heat a charcoal or gas grill to high. Cook the ribs for 2 minutes per side.

HAWAIIAN BBQ OVEN BAKED RIBS

Steps:

• Trim as much fat off ribs as possible.
• Mix all ingredients in a med bowl.
• Place ribs and marinade into a oven-safe dish. Mix to combine. Cover. Marinate overnight.
• When ready to cook, let ribs sit out at room tempt for at least 1 hours.
• Preheat oven 325°F.
• Bake for 2 1/2~3hrs .
• SERVE OVER RICE! ENJOY!

DAD'S HAWAIIAN-STYLE BEEF SHORT RIBS

Steps:

• In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all.
• Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.
• Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.
• Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.

HAWAIIAN-INSPIRED BABY BACK RIBS FOR THE SLOW COOKER

Steps:

• Place baby back ribs portions in the bottom of a slow cooker; sprinkle black pepper and five-spice powder on top.
• Mix hoisin sauce, pineapple juice, green onions, rice wine vinegar, sesame oil, brown sugar, ginger, and garlic in a bowl to make sauce. Pour 2/3 of the sauce over the ribs. Refrigerate remaining sauce.
• Cook ribs on Low, basting occasionally with sauce, until tender, 6 to 8 hours.
• Transfer ribs to a serving dish. Brush remaining sauce on top.

HAWAIIAN BABY BACK OVEN-ROASTED RIBS

Steps:

• In a bowl whisk together sugar, soy sauce, ketchup, whiskey, salt and black pepper until the sugar is dissolved.
• Pour the marinade into a roasting pan.
• Add in the garlic and ginger.
• Add in the ribs turning to coat with the marinade.
• Cover and marinate in the fridge for a minimum of 24 hours, turning occasionally to coat with marinade.
• Remove the ribs from the marinade (reserving the marinade, and discard the garlic).
• Arrange the rib racks on a large broiler pan (rounded side facing up).
• Set oven to 350°F and set the rack to the second-lowest position.
• Roast the ribs, basting with marinade about every 20 minutes (DO NOT baste the last 10 minutes of cooking) or until the ribs are tender and the glaze is browned (about 1-3/4 hours).
• Discard any unused marinade.
• Cut the ribs to desired size and serve.

HAWAIIAN SWEET AND SOUR RIBS

Steps:

• Dust ribs with cornstarch Heat dutch oven or medium pot on medium high heat Sear ribs on each side, 3 - 4 minutes per rib. Set aside ribs Mix all ingredients and add ribs Cook ribs on simmer for 45 - 1 hour until tender

HAWAIIAN HOISIN GLAZED BABY BACK PORK RIBS

Steps:

• Whisk all of the ingredients except the ribs in a large bowl to blend.
• Divide the ribs between 2 large baking dishes.
• Brush with half of the sauce.
• Cover the ribs and remaining sauce separately and refrigerate overnight.
• Preheat the oven to 375°F Transfer the ribs to heavy, large baking sheets.
• Roast the ribs until tender, basting frequently with some of remaining sauce, about 1 hour.
• Place the remaining sauce in a heavy, small saucepan and bring to a simmer.
• Transfer the ribs to a platter.
• Cut into individual ribs.
• Serve, passing the remaining sauce separately.
• Chef Alan Wong.
• The New Cuisine Of Hawaii.
• Recipes from the Twelve Celebrated Chefs of Hawaii Regional Cuisine.

LINDA'S HAWAIIAN BARBECUE SAUCE FOR BARBECUE CHICKEN AND RIBS

Steps:

• Use with 3 baby back rib racks:.
• In a lg. Dutch oven, combine ribs and cold water to cover. Bring to a boil over med-high heat.
• Cover, remove from heat, and let stand for 30 minutes.
• In a small saucepan, combine pineapple juice, teriyaki sauce, ketchup, garlic, and brown sugar.
• Bring to a boil, stirring, over med-high heat. When it starts to boil, reduce heat to low, and simmer for 10 minutes.
• Stir in ginger.
• Remove from heat, and let cool.
• Heat grill to med.
• Drain ribs. Place on grill rack.
• Brush with half of the sauce.
• Grill 6" from heat, covered, for 5-7 minutes per side. (Watch carefully, so they don't burn)!
• Brush with remaining sauce.
• Grill covered until browned, about 3-5 minutes per side.

HAWAIIAN RIBS

Steps:

• Preheat the oven to 350 degrees.
• Arrange ribs, meaty side down, in a foil lined pan.
• Cover and bake at 350 degrees for 45 minutes.
• In a saucepan, combine sugar and cornstarch.
• Stir in vinegar, chili sauce, water, undrained pineapple, onion, soy sauce, and mustard.
• Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more.
• Remove the pan from the oven and drain the fat from the ribs.
• Turn the ribs meaty side up.
• Spoon 2 c sauce over the ribs.
• Reserve the remaining sauce in the pan.
• Cover the ribs and bake 45 minutes longer or until tender.
• Remove the ribs to a platter.
• Heat the sauce in the pan and serve with the ribs.

HAWAIIAN KALBI SHORT RIBS

Steps:

• Blend 1/2 cup barbecue sauce, soy sauce, apples and half the onions in blender until smooth; pour into 13x9-inch dish.
• Add ribs; turn to evenly coat both sides of ribs with barbecue sauce mixture.
• Refrigerate 1 hour to marinate.
• Heat grill to medium heat. Remove ribs from marinade; discard marinade. Grill ribs 15 min. or until done, turning every 5 min. Transfer to platter; brush with remaining barbecue sauce.
• Sprinkle with sesame seed and remaining onions.

HAWAIIAN BBQ BEEF RIBS

Steps:

• 1. I have my local market cut these for me when doing a big BBQ. I get a 10 lb. bag of them and put them individually in a large aluminum pan and pour the Hawaiian BBQ Sauce over them individually so each one can soak up the marinade well. You can marinate from 1 hour to 24 hours, the longer you marinate, the more flavor you will taste in the ribs.
• 2. Next day,cook the ribs on grill about 5-7 minutes. So easy and fast! Serve with your favorite BBQ side dishes.

DAD'S HAWAIIAN-STYLE BEEF SHORT RIBS

Steps:

• In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all.
• Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.
• Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.
• Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.