Hawaiian Barbecue Ribs
Hawaiian Barbecue Ribs feature tender pork ribs coated in a sweet and savory shoyu-ketchup glaze, perfect for a flavorful outdoor meal or casual gathering.
Ingredients
Instructions
- Cover ribs with water and cook until tender. Drain.
- Put ribs in a baking dish.
- In a separate bowl, mix shoyu, ketchup, sugar, minced garlic, grated ginger, and cooking sherry.
- Pour the marinade over the ribs.
- Marinate for 1 hour.
- Bake in the oven at 350°F (175°C) for 30 minutes or until the sauce thickens and the ribs are browned, or grill over charcoal.
Tips & Substitutions
For extra flavor, try adding a splash of pineapple juice to the marinade for a tropical twist. If you can't find shoyu, soy sauce is a good substitute, but reduce the sugar slightly since it's less sweet. Consider using bone-in pork ribs for more flavor and tenderness. For a smoky taste, finish the ribs on a grill after baking.
Serving Suggestions
Serve your Hawaiian barbecue ribs with a side of coleslaw or grilled vegetables for a refreshing contrast. They pair beautifully with Mini Ham Sandwiches for a fun meal. For a more filling option, consider serving them with rice or baked beans. A chilled tropical drink would complement the meal perfectly.
Storage & Reheating
Leftover Hawaiian barbecue ribs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap the ribs in foil and place them in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. This helps retain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Barbecue Ribs contains roughly 231 calories, with 11g protein, 25g carbohydrates, and 10g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1649mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute pork ribs with chicken or beef ribs if you prefer. Just adjust the cooking time accordingly, as chicken will cook faster while beef might need longer to become tender.
How do I know when the ribs are done cooking?
The ribs are done when they are tender and the meat pulls away easily from the bone. Additionally, the sauce should be thickened and caramelized on the ribs, giving them a nice glaze.
Can I make the marinade ahead of time?
Absolutely! You can prepare the marinade a day in advance and store it in the refrigerator. This allows the flavors to meld, and you can simply pour it over the ribs when you're ready to cook.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).