Baked Hawaiian Style Baby Back Pork Ribs Food

HAWAIIAN BBQ OVEN BAKED RIBS

Steps:

• Trim as much fat off ribs as possible.
• Mix all ingredients in a med bowl.
• Place ribs and marinade into a oven-safe dish. Mix to combine. Cover. Marinate overnight.
• When ready to cook, let ribs sit out at room tempt for at least 1 hours.
• Preheat oven 325°F.
• Bake for 2 1/2~3hrs .
• SERVE OVER RICE! ENJOY!

BAKED HAWAIIAN STYLE BABY BACK PORK RIBS

Steps:

• Set out plastic wrap. Remove the membrane from the back of the ribs by slipping a knife between the membrane and bone of one of the ribs until it starts to separate and you can get a good grip on it with your hand and pull the membrane off. It should come off easily. Repeat for all racks of ribs In a small bowl combine the mustard and pineapple juice and mix well. Brush on both sides of all three racks of ribs. Place on a tray, meat side up so the marinade doesn't smear off on the tray and marinade for one hour in the refrigerator. In another small bowl combine the spice rub. Set out a long piece of plastic wrap. Sprinkle a tablespoon or so of the spice rub on the underneath side of one of the racks of ribs and place the rack of ribs on the piece of plastic wrap, sprinkle another few tablespoons, 2-3, of the rub on the top/meat side of the ribs then wrap in plastic wrap gently pressing it against both sides of the ribs. Repeat with remaining racks of ribs, reserving 2-3 tablespoons of rub mixture. Refrigerate the plastic wrapped ribs on a tray at least 6 hours up to 24 hours. When ready to bake the ribs, remove them from the oven and let come to cool room temperature about 35-45 minutes. Preheat oven to 250 Deg F. Line a large baking tray with foil and place baking racks on top. Remove the plastic wrap from the ribs one rack at a time and wrap in foil, sprinkling a tablespoon of the reserved spice rub mixture over the top before completely wrapping in foil. Place in a center rack in oven, ribs can be next to each other on one tray or if they are too big you can place them on separate trays on separate racks of the oven. Bake for 3 hours, switching trays if using two racks of the oven at the halfway point. Remove the foil and bake for another hour or until you reach 180 internal temperature or a bone gives way easily when pressed. Slather the tops of the racks of ribs generously with bbq sauce then broil, about 6" away from the heat source for 3-5 minutes until bubbling and starting to char a little. Keep a close eye on the ribs so they don't burn when broiling. Rest ribs for 5 minutes before serving. Serve with more sauce, Hawaiian BBQ potato chips, slaw or salad, pineapple slices and of course Hawaiian beer. Kona Brewing Co Fire Rock Pale ale is one of my favorite beers to drink when eating ribs.

BAKED BABY BACK RIBS

Steps:

• In a small bowl, combine the brown sugar, chipotle chile powder, salt, onion powder, garlic powder, seafood seasoning and black pepper.
• Place each slab of ribs on a piece of aluminum foil large enough to fold over and seal, then place on a baking sheet. Do not seal the ribs in the foil yet (see Cook's Note). Generously sprinkle the dry rub on both sides of the ribs. Place in the refrigerator, meat-side down and uncovered, for at least 1 hour. Preheat the oven to 300 degrees F.
• In a small bowl, combine the apple cider, apple cider vinegar, maple syrup, Worcestershire and minced garlic. Pour half the liquid over each slab and tightly seal each in the aluminum foil, crimping the edges to make a packet.
• Transfer the foil packets and baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 2 hours.
• Remove the sheet pan from the oven. Carefully open the aluminum packets and pour the braising liquid into a small saucepan. Bring the liquid to a simmer over medium heat until it becomes a thick and syrupy glaze, about 4 minutes.
• While the braising liquid reduces, line a baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
• Using a pastry brush, generously brush the ribs with about half the glaze. Place the ribs under the broiler for about 1 minute. Brush with the remaining glaze and return to the broiled until charred in spots, about 1 minute more. Slice each rack between the bones into 2-rib portions and serve.

SLOW-COOKER HAWAIIAN BARBECUE RIBS

Steps:

• Generously season the ribs with salt and pepper, then rub with the vegetable oil and sprinkle with the chile powder, pressing to adhere. Whisk 1/3 cup barbecue sauce, the vinegar, ginger and garlic in a 6- to 8-quart slow cooker. Add the ribs and turn to coat in the sauce. Cover and cook on low until the ribs are tender, 7 hours.
• Preheat the broiler. Transfer the ribs to a rimmed baking sheet. Remove 1/4 cup of the cooking liquid to a small bowl and whisk in the remaining 1/3 cup barbecue sauce, the pineapple preserves and ketchup.
• Brush the pineapple sauce all over the ribs to coat completely; arrange bone-side down. Broil until the sauce is sticky and the ribs are lightly charred in spots, 3 to 5 minutes. Top with the scallions.

ROYAL HAWAIIAN RIBS

Steps:

• Place the ribs in a large pot, cover with cold water and add the salt, carrot, celery, onion, garlic and ginger. Bring the ribs to a boil, reduce the heat and simmer until the ribs are very tender but not completely falling off the bone, about 45 minutes.
• While ribs are cooking, make the sauce. Combine the pineapple juice, chicken stock, brown sugar, hoisin, soy sauce, garlic, ginger, chile, Worcestershire sauce and 1 of the green onions in a large saucepan. Bring to a boil, reduce the heat and simmer until thickened.
• Heat a grill or grill pan over medium-high heat.
• Drain the ribs and discard the vegetables and ginger. Spray a baking sheet with cooking spray. Place the ribs on the baking sheet and brush them with oil.
• Brush the sauce on the ribs and grill, brushing on more sauce occasionally, until heated through, 2 to 3 minutes per side. Transfer the ribs to a platter, brush once more with the sauce, scatter with the remaining green onion and serve.

HAWAIIAN RIBS

Steps:

• Place onion in a 13-in. x 9-in. baking pan. Rub ribs with garlic and sprinkle with salt and pepper; place over onion. Pour 1/4 cup water around ribs. Cover and bake at 350° for 30 minutes. Meanwhile, combine pineapple, chili sauce, brown sugar, ginger, mustard and remaining water. Drain fat from pan; pour pineapple mixture over ribs. Bake, uncovered, 1-1/2 hours longer or until meat is tender.

HAWAIIAN BABY BACK OVEN-ROASTED RIBS

Steps:

• In a bowl whisk together sugar, soy sauce, ketchup, whiskey, salt and black pepper until the sugar is dissolved.
• Pour the marinade into a roasting pan.
• Add in the garlic and ginger.
• Add in the ribs turning to coat with the marinade.
• Cover and marinate in the fridge for a minimum of 24 hours, turning occasionally to coat with marinade.
• Remove the ribs from the marinade (reserving the marinade, and discard the garlic).
• Arrange the rib racks on a large broiler pan (rounded side facing up).
• Set oven to 350°F and set the rack to the second-lowest position.
• Roast the ribs, basting with marinade about every 20 minutes (DO NOT baste the last 10 minutes of cooking) or until the ribs are tender and the glaze is browned (about 1-3/4 hours).
• Discard any unused marinade.
• Cut the ribs to desired size and serve.

HAWAIIAN SPARERIBS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a saucepan over medium heat, stir together the vinegar, ketchup, soy sauce, and pineapple. Stir in brown sugar, cornstarch, salt, and ginger. Cook, stirring constantly, until slightly thickened, about 5 minutes.
• Arrange a layer of spareribs in a roasting pan. Pour half of the sauce over the top. Arrange another layer of spareribs, and top with remaining sauce. Cover pan tightly with foil.
• Bake in a preheated oven until done, about 1 1/2 to 2 hours.

BAKED BBQ BABY BACK RIBS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
• Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
• Generously apply coating of dry rub to all sides of rib rack.
• With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
• Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
• Increase oven temperature to 350 degrees F (175 degrees C).
• Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
• Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
• Cut rack into individual rib segments and serve with more barbeque sauce.

CHINESE-HAWAIIAN "BARBECUED" RIBS

Steps:

• Stir together sugar, soy sauce, ketchup, Sherry, and salt in a bowl until sugar is dissolved. Pour marinade into a roasting pan, then add garlic, ginger, and ribs, turning ribs to coat with marinade. Marinate, covered and chilled, turning occasionally, at least 3 hours.
• Preheat oven to 325°F.
• Line bottom of a broiler pan with foil, then arrange ribs, rounded sides up, on broiler rack, reserving marinade for basting (discard garlic and ginger). Roast in middle of oven, basting with marinade every 20 minutes (do not baste during last 10 minutes of cooking), until ribs are tender and glaze is well browned, about 1 3/4 hours. Discard any unused marinade.
• Let racks stand 5 minutes, then cut into individual ribs.

HAWAIIAN HOISIN GLAZED BABY BACK PORK RIBS

Steps:

• Whisk all of the ingredients except the ribs in a large bowl to blend.
• Divide the ribs between 2 large baking dishes.
• Brush with half of the sauce.
• Cover the ribs and remaining sauce separately and refrigerate overnight.
• Preheat the oven to 375°F Transfer the ribs to heavy, large baking sheets.
• Roast the ribs until tender, basting frequently with some of remaining sauce, about 1 hour.
• Place the remaining sauce in a heavy, small saucepan and bring to a simmer.
• Transfer the ribs to a platter.
• Cut into individual ribs.
• Serve, passing the remaining sauce separately.
• Chef Alan Wong.
• The New Cuisine Of Hawaii.
• Recipes from the Twelve Celebrated Chefs of Hawaii Regional Cuisine.