Prep 30 mins
Cook 1 hr
This recipe is posted by request. The original recipe comes from Chef Sam Choy's "Sam Choy's Island Flavors".
- 3 lbs pork ribs, cut into 3 rib sections
- 1⁄2 cup sea salt
- 4 cloves garlic, chopped
- 3 inches ginger, sliced thick
- 2 green onions, sliced thick
- 1 teaspoon red chili pepper flakes
- 2 (15 ounce) cans tomato sauce
- 2 cups packed brown sugar
- 1⁄2 cup white vinegar
- 1⁄2 cup honey
- 2 cups minced yellow onions
- 2 teaspoons liquid smoke
- 2 teaspoons chili powder
- 1 teaspoon cracked black pepper
- 2 tablespoons A.1. Original Sauce or 2 tablespoons HP steak sauce
- 1 teaspoon dry mustard
- 3 inches cinnamon sticks
- 1 cup crushed pineapple, canned with juice
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 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.
This is a great recipe! The flavor is excellent. I made it with rib tips as I was using it for an appetizer. I compete in BBQ competitions and would never boil a rib, but this worked perfectly for the rib tips--especially since the boiling water is seasoned. The sauce has a lot of components but it comes together beautifully giving the sauce multiple layers of flavor. I was unable to grill them off, so I basted them in an oven set to 450° for about 15 minutes. I basted both sides and let them cook a few minutes and repeated until I got a nice coating of sauce on the tips. When I was done, I cut the tips into manageable sections and then tossed the in more sauce, much like you would do with chicken wings. They were really a hit!
I made this dish for our celebration of the LOST series finale two nights ago. These ribs were incredible! There are a lot of ingredients but it was so worth it! And I have tonnes of sauce left over (I know what's going on my next pork chop and/or chicken breast!!) It seemed like a great deal of salt, but the ribs were wonderfully tender and tasty. I used pecan wood liquid smoke, ancho chili powder (I added a pinch of cumin because I wasn't sure if it was supposed to be "mexican-style chili powder" or powdered chili pepper), half white and half apple cider vinegar, and I strained the sauce through a plastic colander with a medium size mesh. Thanks for such a wonderful recipe!
I modified this by using country style pork ribs and using a crock pot. I just put all the ingredients into a blender and then put it over the ribs in the crockpot. Oh so good! I cooked them for 8 hours. I did remove a lot of the liquid at about 6 hours. Maybe next time I will put half the sauce in and add the second half towards the end. Did I say this was sooo yummy????