Hawaiian Barbecued Pork Ribs

"This recipe is posted by request. The original recipe comes from Chef Sam Choy's "Sam Choy's Island Flavors"."
photo by lazyme photo by lazyme
photo by lazyme
Ready In:
1hr 30mins




  • 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.

Questions & Replies

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  1. Please never boil ribs. You are boiling out the flavor. Cook ribs low and slow. The sauce was good but very sweet
  2. I love ribs, especially on the grill. These turned out fantastic. The sauce is really sweet though, so be prepared!
  3. Yummy recipe. The sauce is great and my ribs were delish. I didn't cut the ribs at the beginning........totally spaced out on that. lol. Thanks for sharing this nice keeper. Made for Susie's World Tour.
  4. 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!
  5. 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!


  1. u can also put them in the oven instead of the grill the flavor is stronger then
  2. I served this dish as part of a themed dinner night. It received very high compliments from the people who ate it. One said a few days later that the sauce was even better reheated! I did add more garlic, which is a normal for me. Instead of white vinegar, I used balsamic. Also, instead of straining the sauce, I tossed it into a food processor and pureed it. Thank you for the recipe. I look forward to serving this many times.



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