A Taste of the Islands Right at Home Hawaiian - Style Finger Ribs
In July, we take a break and relax in celebration of the birth of this great nation as well as the freedoms we have to cook and eat what we want, when we want, with whomever we want. With that in mind, what better way to relax than with the flavor combinations of the Hawaiian Islands. This pork rib cook is sweet and savory — a delicious way to relax in the island life right
from the comfort of your home with these delectable Hawaiian-Style Finger Ribs. It’s important to note that this cook does NOT use the 3-2-1 method mentioned previously. You could adapt this recipe to the 3-2-1 method, but since our mission is to help you make better BBQ, we want you to attempt a variety of different cooks.
Ingredients
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1 slab of pork spare ribs, sliced vertically down middle (ask your butcher to do this for you), membrane pulled off, and rib back knuckle removed
FOR THE RUB: •
2 teaspoons chopped garlic 1 teaspoon chopped parsley 1/2 teaspoon dried chili pepper flakes 2 tablespoons Maui raw sugar 2 tablespoons Hawaiian red alaea salt (sea salt) 1/2 cup shredded coconut
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FOR THE MARINADE: •
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2 cups diced pineapple 1/8 cup minced ginger
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1 cup coconut milk 1/2 cup rice wine 1/8 cup soy sauce 1/8 cup olive oil
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FOR THE SPRITZ: •
1 cup coconut milk 1/4 cup white vinegar
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Instructions 1. Place all marinade ingredients in pot and bring to boil. Then turn down the heat and simmer 10 minutes. Let cool, strain mixture, and pour into container that will hold your ribs. Place ribs in marinade and refrigerate for 12 hours. (If you need to divide the ribs in half to fit, that’s okay —make sure all ribs are covered with the marinade.) 2. After 12 hours, take out ribs and drain excess marinade. Next, apply the rub to the ribs. Now, the ribs are ready for the smoker.
3. Bring the smoker temperature up to 235 F. Place ribs in the smoker in indirect heat for 2 1/2 hours. As they smoke, spritz ribs with the coconut milk and vinegar mixture every 35 minutes. This is a very important step. 4. After smoking for 2 1/2 hours, head to the grill. Drop the ribs over direct heat for a quick sear on each side. Then move the ribs to indirect heat for another 1 1/2–2 hours. Keep the coconut milk and vinegar mixture close by because in this segment you need to spritz the ribs every 15–20 minutes.
5. Once the ribs are done, let them rest for 35 minutes and serve. I recommend pairing these dry-rub ribs with a ranch- style dressing to make them really pop. Enjoy!
Any support questions? Email us at members@grillingandsmokingassociation.org If you are not in the Facebook forum yet, go to gsa.life/2018july to learn how!
–Danny McTurnan
3 grillingandsmokingassociation.org
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