Linda's Hawaiian Barbecue Sauce for Barbecue Chicken and Ribs

"This sauce is so good I entered it in the BBQ Sauce Cook Off 9/07. Use this sauce on ribs, chicken, pork chops, seafood... Heck, just about anything! It promises to give you the ULTIMATE in flavor. I used this sauce on ribs, and they are absolutely to die for, and the BEST ribs I have ever had the pleasure of making and eating... This recipe is heaven sent, especially for us rib lovers, using 3 racks of baby back ribs! I double the sauce, and use every last bit. Any sauce that may be left over after basting, you can spoon on ribs right before serving. Definately one not to be missed!"
 
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photo by Lorac photo by Lorac
photo by Lorac
photo by diner524 photo by diner524
photo by Lindas Busy Kitchen photo by Lindas Busy Kitchen
photo by Lindas Busy Kitchen photo by Lindas Busy Kitchen
photo by Lindas Busy Kitchen photo by Lindas Busy Kitchen
Ready In:
1hr 10mins
Ingredients:
6
Serves:
6
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ingredients

  • 13 cup unsweetened pineapple juice
  • 14 cup low-sodium teriyaki sauce, I use Kikkomans
  • 14 cup ketchup
  • 1 garlic clove, minced
  • 1 tablespoon brown sugar, firmly packed
  • 1 tablespoon ginger, minced
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directions

  • Use with 3 baby back rib racks:

  • In a lg. Dutch oven, combine ribs and cold water to cover. Bring to a boil over med-high heat.
  • Cover, remove from heat, and let stand for 30 minutes.
  • In a small saucepan, combine pineapple juice, teriyaki sauce, ketchup, garlic, and brown sugar.
  • Bring to a boil, stirring, over med-high heat. When it starts to boil, reduce heat to low, and simmer for 10 minutes.
  • Stir in ginger.
  • Remove from heat, and let cool.
  • Heat grill to med.
  • Drain ribs. Place on grill rack.
  • Brush with half of the sauce.
  • Grill 6" from heat, covered, for 5-7 minutes per side. (Watch carefully, so they don't burn)!
  • Brush with remaining sauce.
  • Grill covered until browned, about 3-5 minutes per side.

Questions & Replies

  1. Can this sauce be canned?
     
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Reviews

  1. This has got to be the BEST rib sauce ever, and I mean EVER!!! We had a tropical themed birthday party, tripled the recipe and used 3 racks of ribs. It was sooo good, I didn't want to share the leftovers! We'll definitely be making these again. All I can say is, "WOW!!!"
     
  2. FABULOUS ribs!!! I made these ribs along with another recipe and these were hands down the best we have ever had. The whole clan dug in and these were the first to go!! The flavors from the sauce are amazing in this recipe and we enjoyed them several times before the cold weather set in. Make sure you double the sauce and set some aside, cause it's finger licking good and great to dip the ribs into while eating!
     
  3. BOIL RIBS??? You've GOT to be kidding!?!?!?! To quote a phrase: "If you boil ribs, the terrorists win!!!"<br/>No matter what you add to the water, boiling ribs causes flavor loss & breaks down the meat membranes. Try wrapping the ribs tightly in heavy aluminum foil & bake at 300° for 2 hours. They'll be tender & flavorfull!!!<br/>However, I WILL give 5 stars for the sauce....VERY tasty!!!
     
  4. I can imagine using this sauce on many things including fish (tuna and salmon), chicken, ribs, and pork (chops, roasts, and tenderloin). and can't wait to do so, since it was such a smash hit at my barbecue over the weekend! The flavor is just so "MMMmmm Good", that you will be dancing around the table as you lick your fingers while eating these!!!
     
  5. Well I have to throw in my 2 cents worth here on the statement from Ackman about boiling ribs. These ribs were tender and juicy and the sauce is to die for good, making these the best ribs I have had ever! My family raved and raved about how good these were. I wouldn't change a thing because these are "AWESOME"!!! We can't wait to have them again and it will be soon, since they are a new favorite with all of us!
     
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Tweaks

  1. Never boil !!!
     
  2. This is now my go to sauce for chicken and ribs! Even my daughter, who doesn't care for ribs, ate every last bite when I used this sauce. Everyone loves it and it's so simple to make. If I don't have pineapple juice on hand, I just put crushed pineapple, or pineapple tidbits in the blender with the garlic and ginger blend them up together and use that instead. I've made it with fresh and jarred ginger, and it really is best with fresh.
     

RECIPE SUBMITTED BY

<p>Hi Everyone,</p> <p>I just don't have the time these days to send out individual thank yous for those that make and review my recipes, but I&nbsp;&nbsp;just want you to know that you are truly appreciated and it tickles me every time I get a review, knowing you tried my recipes and enjoyed them the way I do.</p> <p>I even appreciate the ones that tried them and for some reason they didn't work out for you. &nbsp;Everyone has different tastes, and you can't please everyone all the time. &nbsp;</p> <p>Lots of times people change the recipes, adding things, leaving things out, and not seasoning them to their own taste, and give a bad review... &nbsp;Recipes are only guidelines, and if you follow mine and don't like it, then it's a personal preference as to why you don't like it, and I appreciate that. &nbsp;However, if you don't follow my recipe then it is YOUR recipe that you don't like, and my recipe shouldn't be rated. IMHO &nbsp; Thanks for trying them anyway &nbsp;:)</p> <p>Hugs,</p> <p>Linda</p> <p>&nbsp;</p> <p>My name is Linda. I am happily single, and I live in Rochester NH. I just moved back to the town where most of my family lived years ago, and where I lived as a child, after living in NC for 5 years. I have 2 grown sons, a dil, and 2 beautiful grandsons. <br /> <br />I really enjoy my time here on Zaar posting recipes, trying new recipes, taking pictures, and reviewing lots of yummy recipes! <br /> <br />I love to cook, and share recipes. The recipes that I share are mainly my own creations, or family recipes passed down to me from my mom and grandmother, and other family members or friends. If I post something from somewhere else, it has to sound REALLY good to me for me to post it! <br /> <br />Many of the dishes that I prepare are simple, good, down home cooking. Many of them originate from New England, as my grandmother is from Maine, and my mother from New Hampshire. I do also like to try making some gourmet recipes as well, using my creativity along the way. <br /> <br />I started cooking at a the age of 8, helping my mother and grandmother in the kitchen. My curiosity for cooking has led me to create many of my own recipes through trial and error. I hope you enjoy them as much as my family and I do :) <br /> <br />In my spare time I play on my computer collecting recipes, and have been working on creating a cookbook to publish for some time, but have put it aside for now. <br /> <br />I also love to travel and shop. I love to go to the beach and mountains, and as food is a passion of mine, I love to dine out and try many different cuisines in the area, and with friends when I am traveling :) <br /> <br />I made my first herb garden in 2008, but have had vegetable gardens for many years in the past. I have done my share of canning and I love those fresh herbs and veggies all summer long! <br /> <br /> <br />My Rating System: <br /> <br />5 Stars ***** Outstanding recipe that I absolutely loved. It can be down home or restaurant quality, as long as it tastes great and I didn't have to make any changes along the way! Also recipe has to have clear directions. One I would definately make again and again. <br /> <br />4 Stars **** Great recipe that I loved, but one that I may have had to tweak just a bit. Directions may have not been crystal clear. One I would make again and again with my changes. <br /> <br />3 Stars *** I liked the recipe, but had to add ingredients, or add more of a called for ingredient to have the recipe come out the way I like it. 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