Kaumahina Grilled Spareribs
with Pineapple BBQ Sauce
Makes 4 servings
Prep: 10 min.
Marinate: 1 hr.
Grill: 1-1/2 to 2 hrs.
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.