Barbecue Hawaiian Ribs


(2 votes) 5 2

These ribs are tender and juicy because they are first boiled and then grilled for that falling off the bone taste.

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  • 3 racks baby back ribs (3 lb.)
  • 1/3 C. unsweetened pineapple juice
  • 1/4 C. reduced sodium teriyaki sauce
  • 1/4 C. ketchup
  • 1 clove minced garlic
  • 1 Tbs. firmly packed dark brown sugar
  • 1 Tbs. minced ginger
  • 4 fresh or canned pineapple slices

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In a large Dutch oven, combine ribs and cold water to cover. Bring to a boil over medium-high heat. Cover, remove from heat and let stand for 30 minutes. In a small saucepan, combine pineapple juice, teriyaki sauce, ketchup, garlic, and brown sugar. Bring to a boil, stirring , over medium-high heat. Reduce heat to low; simmer for 10 minutes. Stir in ginger. Remove from heat; let cool. Heat grill to medium. Drain ribs. Place on grill rack. Brush with half of sauce. Grill 6 inches from heat, covered, for 10 minutes per side. Brush with remaining sauce. Grill, covered, until browned, about 5 minutes per side. During last 2 minutes, place pineapple on grill. Grill for 1 minute per side. Serve ribs with pineapple.

Yield: 6 servings

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