- 1 rack pork spare ribs (or St. Louis cut ribs) (or baby back ribs)
- 1/3 cup pineapple juice plus extra for wrapping
- 1/4 cup prepared teriyaki sauce
- 1/4 cup ketchup
- 1 1/2 tablespoons brown sugar, packed plus extra for wrapping
- 1 clove garlic, minced
- 1/4 teaspoon ginger powder
- 3-4 tablespoons Hawaiian Pork Rib Rub 1 tablespoon per pound of meat
- 2 medium green onion, finely chopped optional garnish
Remove membrane from back of the ribs by making a small cut at the edge. Using a paper towel, grab the edge and pull membrane away from the bone. With any luck it will come off clean. If not, repeat process until membrane comes off.Pat ribs dry with paper towels. Apply a thin coating of olive oil or mustard, and season with Hawaiian Pork Rib Rub. Let the rub sit on the rib at least 30 minutes. Preheat grill for 275 degrees F. Place ribs, bone side down, on the grill, close the lid and cook for 3 hours.*see notes section for baby back ribs instructions. To make sauce: Simmer pineapple juice, teriyaki sauce, ketchup, brown sugar, garlic, and ginger powder for 1 minute over medium-high heat in a small saucepan.Reduce heat to low, and continue simmering the sauce for an additional 5-6 minutes, stirring occasionally.Remove from the heat, cover, and keep warm until ready to use. Rewarm if needed. After 3 hours, it's time to wrap the ribs. Remove ribs and place them onto a large sheet of aluminum foil (about 2 times the size of the ribs). Carefully pour 1/3 cup of apple juice around the perimeter of the meat. Sprinkle 1 1 1/2 tablespoons of brown sugar on the ribs. Fold the ends of the foil over, and seal the ribs, leaving a little space for steam to build.Place the ribs back on the grill, and cook for another 2 hours.
After 2 hours, carefully unwrap the ribs and place them back on the grill bone side down. Brush with BBQ sauce every 15 minutes until they are done (about an hour).
Once ribs have reached an internal temperature of 185-195 degrees, remove them from heat and loosely tent with aluminum foil. Let them stand for 15-20 minutes. Slice ribs between the bones, place on serving dish, and garnish with chopped green onions.
Store leftover ribs in an airtight container in the fridge for up to 4 days.
If you are cooking baby back ribs, use the 2-2-1 method. Season and cook for 2 hours Wrap for 2 hours Unwrap and sauce for 1 hour.
Calories: 670kcal | Carbohydrates: 11g | Protein: 53g | Fat: 76g | Saturated Fat: 24g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 260mg | Sodium: 1936mg | Potassium: 940mg | Fiber: 1g | Sugar: 8g | Vitamin A: 63IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 4mg