Hawaiian Style Baby Back Ribs
Recipe Information
Baby Back Ribs
Cultural Context
Baby back ribs are a popular American dish, often associated with barbecues and summer gatherings. They are typically slow-cooked and slathered in barbecue sauce, making them a favorite for many meat lovers. The dish reflects the American tradition of grilling and outdoor cooking, especially in the southern states where barbecue culture thrives.
baby back ribs
🥗Healthier: pork tenderloin
💰Cheaper: pork shoulder
Pork tenderloin is leaner, while pork shoulder is more budget-friendly.
barbecue sauce
🥗Healthier: homemade barbecue sauce
💰Cheaper: ketchup with spices
Homemade sauce can be healthier, while ketchup is often cheaper.
Remove the plastic from the baby back ribs and rinse thoroughly on all sides until the water is no longer cloudy.
Drain the water and pat dry the meat with a paper towel on all sides.
Decide whether to remove the membrane; in this case, it is kept intact. Set the meat aside.
In a small bowl, combine 2 tbsp of chili powder, 2 tsp of paprika, 2 tsp of garlic powder, 2 tsp of onion powder, 1 tsp of cayenne pepper, a couple of tbsp of brown sugar, 2 tsp of Kosher salt, and a couple of tsp of ground black pepper. Mix until well incorporated.
Place the meat on foil on a baking sheet and apply the dry rub generously on all sides, ensuring to coat the bone side as well. Seal the meat tightly with the foil and refrigerate to marinate overnight.
Bake the ribs for 3 hours at 300°F, placing them in the middle rack of the oven and checking on them every hour.
In a large pot, combine 40 oz of guava juice, 40 oz of tomato ketchup, 8 oz of Grey Poupon mustard, juice from 2 medium-sized oranges, 4 oz of ginger root cut into chunks, and 2 oz of coconut rum. Mix until well combined and cover the pot.
Bring the sauce to a boil over high heat, then reduce to medium heat and simmer for 20-30 minutes or until the sauce thickens. Stir occasionally and turn off the heat once thickened.
After 3 hours, remove the cooked baby back ribs and let them rest for 10-15 minutes.
Drain 1 can of black beans and rinse until the water runs clear, then soak in water for 15 minutes.
On a parchment-lined baking sheet, pour 1-2 tbsp of olive oil and scatter 2 cups of corn evenly. Roast for 10-15 minutes or until golden, stirring halfway through.
Remove the roasted corn and set aside. Using the same baking sheet, scatter the black beans and bake for 5-10 minutes until warm.
In a bowl, combine the roasted corn, 1 large cubed red bell pepper, half a bunch of chopped Italian parsley, warmed black beans, juice from 1 medium-sized lime, a couple of dashes of salt, a couple of dashes of ground black pepper, and dashes of crushed red chili flakes. Stir until well incorporated. Add 1 tsp of minced garlic and mix again. Refrigerate until ready to use.
Generously pour the guava sauce over the rested baby back ribs, coating both sides. Use a brush to spread the sauce evenly.
Set the oven to broil and place the ribs back in the oven to broil for 5-10 minutes or until golden brown.
Serve the Hawaiian Style Baby Back Ribs warm with the Island Roasted Corn Relish.
Cooking Techniques
Equipment Needed
Spice Level:
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