Hawaiian Cooler Recipes

Steps:

• Pack 12-oz. glass with cracked ice.
• Add the lime juice, then the Southern Comfort.
• Fill the glass with pineapple juice and stir.

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.

Steps:

• In a blender container, place orange juice, crushed pineapple with juice, tea powder and 1 cup of the ice cream. Cover and blend until smooth. Pour into four tall glasses and top each with a scoop of the remaining ice cream. Sprinkle with toasted coconut if desired. Serve immediately.* To toast coconut, spread on a baking sheet. Bake in a preheated 350° oven until golden, about 5 to 7 minutes.