Smoked Huli Huli Ribs Recipe
The Amazing Smoky Evolution of Huli Huli Ribs; When the fragrant aroma of smoky, sweet Hawaiian barbecue drifts through the air, it's hard not to feel transported to a tropical island surrounded by palm trees and ocean breezes. At the heart of this culinary experience lies one of Hawaii’s most iconic contributions to global barbecue culture: Huli Huli.
Ingredients
- 2 racks of baby back pork ribs membrane removed
- 1 cup pineapple juice
- ½ cup soy sauce
- ½ cup brown sugar
- ¼ cup ketchup
- ¼ cup rice vinegar
- 1 tablespoon fresh ginger grated
- 3 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sesame oil
- 1 teaspoon crushed red pepper flakes optional
- Kosher salt and black pepper for seasoning
- Wood chips for smoking kiawe, apple, or cherry recommended
Instructions
- Prepare the Marinade:
- In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic, Worcestershire sauce, sesame oil, and red pepper flakes. Reserve ½ cup of the marinade in a separate container for basting.
- Marinate the Ribs:
- Season the ribs with salt and pepper. Place them in a large resealable bag or dish and pour in the marinade. Marinate in the refrigerator for at least 6 hours or preferably overnight.
- Prepare the Smoker:
- Preheat your smoker to 225°F (107°C). Add wood chips according to your smoker’s instructions.
- Smoke the Ribs:
- Remove the ribs from the marinade and pat dry slightly. Place them on the smoker, meat side up. Smoke for 3 hours.
- Wrap and Continue Smoking:
- After 3 hours, wrap the ribs tightly in foil and return them to the smoker for another 2 hours.
- Finish and Glaze:
- Unwrap the ribs and brush with the reserved marinade. Smoke uncovered for 1 final hour, basting occasionally to build a sticky, flavorful glaze.
- Rest and Serve:
- Remove the ribs from the smoker and let them rest for 10 minutes before slicing. Serve with your favorite tropical sides.