Kaumahina Grilled Spareribs
with Pineapple BBQ Sauce
Makes 4 servings
Prep: 10 min.
Marinate: 1 hr.
Grill: 1-1/2 to 2 hrs.
- 1 - can (20 ounces) Crushed Pineapple
- 3/4 - cup honey, divided
- 1/2 -cup rice wine vinegar
- 1/4 - cup soy sauce
- 1 - teaspoon ground ginger
- 1 - teaspoon garlic powder
- 1 - whole rack fresh pork spareribs (about 4-1/2 lb),
cut into 2-rib portions
- 1/2 - teaspoon salt
- 1 - teaspoon pepper
- 1 - cup ketchup
- 1/2 - cup water
- 1 small onion, chopped
- 1 to 2 - Tablespoon chili powder
- 1 Tablespoon fresh cilantro, chopped
- Drain juice from pineapple into large shallow glass
dish; reserve crushed pineapple for the sauce.
- Stir in 1/4 cup honey, vinegar, soy sauce, ginger and
- Add spareribs; turn to coat. Cover and, turning once,
If using gas grill: Heat to medium then turn off one
side or center burner.
If using charcoal grill: Remove grate on grill,
light coals; burn until red-hot. Arrange hot coals in 2 mounds on opposite
sides of grill leaving a space in between. Continue to burn coals until covered
with gray ash.
Fit a disposable aluminum drip pan in center of the
grill between the coals, place grate on grill.
- Remove ribs from marinade and discard marinade.
Sprinkle ribs with salt and pepper.
- Place on turned-off side of grill or over drip pan.
Cover and, turning occasionally, grill, adjusting heat (or adding hot coals)
as needed, until ribs are browned, sizzling, and very tender, 1-1/2 to 1-3/4
- Meanwhile, in medium saucepan, mix ketchup, water,
onion, chili powder, reserved crushed pineapple, and 1/2 cup honey.
- Bring to a boil over medium heat, stirring often.
Lower heat and cook, 20 minutes, stirring occasionally, until flavors are
- Let cool slightly, then puree until smooth in food
processor or blender. Stir in the cilantro.
- Brush spareribs generously with sauce and grill about
5 minutes, turning and basting until glazed. Transfer to a clean platter.
- Serve spareribs with the remaining sauce.