These Easy Luau Ribs are a tasty treat full of island vibes! With sweet and tangy barbecue sauce and a hint of pineapple, they’re perfect for a backyard feast.
When I make these ribs, I can almost hear the waves crashing! They pair wonderfully with rice or coleslaw. Trust me, everyone will be asking for seconds—who can resist that flavor? 🌴
Key Ingredients & Substitutions
Pork Baby Back Ribs: These ribs are tender and flavorful. If you can’t find them, spare ribs work as a substitute. Just remember, they may take longer to cook because they’re thicker.
Pineapple Juice: This adds sweetness and acidity. If you’re out, use orange juice or a mix of mango juice and lime juice for a different tropical flavor.
Soy Sauce: For a gluten-free option, use tamari or coconut aminos. Both will maintain the necessary saltiness and umami.
Brown Sugar: It gives a rich sweetness. You can use coconut sugar or honey if you prefer. Just be aware that honey will caramelize faster.
Ground Ginger: Fresh ginger gives a brighter flavor. If you’re using the powder, try not to use too much; a little goes a long way!
How Do I Remove the Silver Skin from Ribs?
Removing the silver skin is important for tender ribs. This thin membrane can be tough and chewy. Here’s how to do it:
- Use a sharp knife to gently lift one corner of the silver skin from the meat’s surface.
- Grab it with a paper towel for a better grip and pull it off slowly. It should come off easily, but if it resists, carefully use the knife to help it along.
Be patient—this step is worth it for super tender ribs!
Why Do I Need to Thicken the Sauce?
Thickening the sauce gives it a nice glossy texture that clings to the ribs. Here’s how you can do it:
- After simmering the leftover sauce, stir in the cornstarch slurry.
- Keep cooking for a few minutes until it thickens. This step enhances the flavor and makes the presentation pop.
Personal tip: Drizzling the thickened sauce just before serving makes a big difference in taste and looks!
Easy Luau Ribs Recipe With Simple Island Flavors
Ingredients You’ll Need:
For The Ribs:
- 2 racks of pork baby back ribs (about 3 to 4 pounds)
For The Marinade/Sauce:
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon ground ginger or 1 tablespoon fresh grated ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional for a touch of heat)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken sauce)
For Garnish (Optional):
- Pineapple slices
- Chopped green onions
- Fresh cilantro
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, followed by 2 ½ to 3 hours of baking. After that, you’ll spend an additional 5-7 minutes finishing the ribs under the broiler. In total, you should budget around 3 hours for cooking and setting time, making it a great option for your next cookout or dinner party!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 300°F (150°C). To make cleanup easier later on, line a baking sheet with aluminum foil.
2. Prepare the Ribs:
Take a moment to remove the silver skin from the back of the ribs, as this helps make them more tender. Use a paper towel for a better grip, and pat the ribs dry with paper towels.
3. Mix the Marinade:
In a medium bowl, combine the pineapple juice, soy sauce, brown sugar, ketchup, apple cider vinegar, minced garlic, ginger, black pepper, and red pepper flakes. Give it a good whisk until the sugar is fully dissolved.
4. Coat the Ribs:
Place the ribs on the foil-lined baking sheet and generously brush them with half of the prepared marinade. Once done, cover the ribs tightly with the foil.
5. Bake the Ribs:
Bake the ribs in the preheated oven for about 2 ½ to 3 hours. You’ll know they’re ready when the meat is tender and starting to pull away from the bones.
6. Adjust the Heat:
Carefully remove the ribs from the oven and increase the temperature to 425°F (220°C).
7. Grill the Ribs:
Transfer the ribs to a grill pan or an oven-safe skillet and brush them with the remaining marinade. Pop them back in the oven or place them on the grill to caramelize, for about 5-7 minutes, basting with sauce halfway through the process. Keep a close eye to prevent burning!
8. Thicken the Sauce:
While the ribs are finishing up, pour the leftover marinade into a small saucepan. Bring it to a simmer over medium heat, then add the cornstarch slurry to thicken it. Stir for 2-3 minutes until it reaches your desired consistency, then remove from heat.
9. Serve and Enjoy:
Finally, serve the ribs hot, drizzled with the thickened sauce. Consider garnishing with pineapple slices and chopped green onions or fresh cilantro for an extra touch!
Enjoy your tender, tangy, and sweet Luau-inspired ribs with simple island flavors! They’re perfect for summer cookouts or whenever you want to bring a taste of the islands to your table. 🌺
Frequently Asked Questions (FAQ)
Can I Use Different Types of Ribs?
Yes! While pork baby back ribs are recommended for their tenderness, you can also use spare ribs or St. Louis-style ribs. Just keep in mind that spare ribs may take longer to cook due to their thickness!
Is It Possible to Make This Recipe in a Slow Cooker?
Absolutely! You can cook the ribs in a slow cooker on low for 6-8 hours. Prepare your marinade as usual, then add it to the slow cooker along with the ribs. No need to thicken the sauce, as it will naturally concentrate while cooking!
How Do I Store Leftover Ribs?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the ribs back in a preheated oven at 350°F (175°C) until warmed through, covering them with foil to retain moisture.
Can I Freeze the Ribs?
Yes, you can! To freeze, wrap the cooked ribs tightly in foil or plastic wrap, then place them in a freezer bag. They’ll keep well for up to 3 months. Thaw in the refrigerator before reheating!
