Recipe Overview

This delightful recipe for Hawaiian BBQ smoked pork ribs merges the sweet aromas of tropical fruits with a unique blend of spices. Whether it’s a summer barbecue or a casual family dinner, these tender ribs are a guaranteed crowd-pleaser. The combination of soy sauce, fruity rubs, and smoking techniques ensures that every bite is packed with flavor.

Ingredients Required for Hawaiian BBQ Smoked Ribs

• 2 racks of Swift Pork Backribs
• 1 tablespoon soy sauce
• 1 tablespoon Maui Wowee Hawaiian Rub
• 1 tablespoon signature pork rub
• Brown sugar, for the sauce
• Butter
• Honey
• Rice wine vinegar
• Sesame oil

Preparation Method for Perfect Ribs

To prepare the ribs, start by heating your smoker to 250°F (121°C). This temperature is ideal for gradually cooking the ribs without drying them out. While the smoker heats up, pat the racks dry with paper towels. This step helps the rubs adhere better to the meat.

Next, season the ribs using soy sauce as a binder. Coat both sides of the ribs generously with soy sauce, then sprinkle the Maui Wowee Hawaiian Rub and signature pork rub over them. Massage the spices into the meat thoroughly to ensure deep flavor penetration.

Once seasoned, place the ribs on the smoker over indirect heat. Smoke them for approximately 3.5 hours, flipping them halfway through the cooking process. As they cook, the rich aroma of the wood and spices will fill the air, whetting everyone’s appetite.

Creating the Delicious BBQ Sauce

While the ribs are smoking, it’s time to create a sticky Hawaiian BBQ sauce. In a saucepan over medium-low heat, combine brown sugar, butter, honey, soy sauce, rice wine vinegar, and additional rub. Stir until the sugar is completely dissolved, which should take about 10-15 minutes.

After 3.5 hours on the smoker, brush the ribs generously with the prepared sauce and continue cooking for another 30 minutes. This allows the sauce to caramelize slightly, creating a beautiful, sticky finish.

How to Serve Your Smoked Ribs

Once the ribs have reached an internal temperature of 205°F (96°C), they’re done! Remove them from the smoker and let them rest for about 10-15 minutes before slicing. This resting time is crucial as it allows the juices to redistribute throughout the meat, ensuring each bite is juicy and flavorful.

For the ultimate Hawaiian experience, serve your smoked ribs with a side of white sticky rice and creamy Hawaiian macaroni salad. Garnish with sliced green onions and sesame seeds for added flavor and visual appeal. Feel free to ditch the silverware—these ribs are made to be enjoyed with your hands!