Hawaiian Ribs Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a saucepan over medium heat, stir together the vinegar, ketchup, soy sauce, and pineapple. Stir in brown sugar, cornstarch, salt, and ginger. Cook, stirring constantly, until slightly thickened, about 5 minutes.
• Arrange a layer of spareribs in a roasting pan. Pour half of the sauce over the top. Arrange another layer of spareribs, and top with remaining sauce. Cover pan tightly with foil.
• Bake in a preheated oven until done, about 1 1/2 to 2 hours.

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.

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.

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:

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

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.

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.

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.

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.

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.

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.

Steps:

• Cut ribs into serving pieces.
• Parboil the ribs in water to cover for at least 30 minutes. (This helps to get rid of some of the fat and also helps to make the ribs tender.) Drain and let cool somewhat.
• Mix the remaining ingredients together. Put ribs in a marinade pan or large zip-loc freezer bag and pour marinade over ribs. Refrigerate. Turn ribs occasionally and continue to marinate at least 2 hours or overnight.
• Grill until heated through and nicely browned or bake in 350 degree oven until browned and tender. Brush with marinade while cooking if desired.
• Serve on platter with pineapple slices and mandarin orange segments.

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!