Huli Huli Ribs (90 Minutes!)

If you love pork ribs, but don’t love the hours it typically takes to make them, these Huli Huli ribs are for you!

I’ve taken a flavor profile and technique from what is traditionally a chicken dish, and applied it to ribs. This is a game changer of a technique for flavorful and quick ribs.

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What Is Huli Huli?

Huli Huli is a popular Hawaiian dish made with chicken. The name “Huli Huli” means “turn turn” in Hawaiian. The name comes from how they cook the chicken; generally on a grill and turned over and over to cook evenly.

The marinade is what makes Huli Huli chicken, or in this case Huli Huli ribs special. It contains simple ingredients like: soy sauce, brown sugar, ginger, garlic, and pineapple juice.

These ingredients combine to create a sweet and salty flavor that makes chicken, pork and fish taste great.

Huli Huli chicken started in the 1950s in Hawaii. Ernest Morgado, a businessman, made this dish for a group of farmers. They loved it and he started selling it at fundraisers.

Over time, Huli Huli chicken became a famous Hawaiian dish. I’ve eaten this style of chicken all over Hawaii and I can attest, it’s amazing!

Cooking Huli Huli chicken is fun and easy, and using the same technique and flavors to make Huli Huli ribs is the perfect mash-up.

How To Get Ribs Tender in 90 Minutes

Many rib recipes call for hours of smoking at low temperatures, and some suggest wrapping the ribs to make them tender. Nothing is wrong with that approach, other than the amount of time required.

By using the mop and flip technique, the Huli Huli ribs will be done, AND tender in about 90 minutes. How, you ask?

First, by using raised direct heat; meaning the ribs are directly above the hot coals. The key here is to be sure there’s at least 14″ of space between the coals and the ribs, 18″ is even better.

Next, operate your grill at a consistent 400°F which seems a bit high for ribs, but trust me on this one.

Finally, by constantly (every 15 minutes) flipping and mopping the ribs. The mop sauce will drip onto the hot coals, creating a flavorful steam that moistens the meat, adds a ton of flavor, and makes these Huli Huli ribs super tender.

What Does Huli Huli Sauce Taste Like?

Huli Huli sauce is made with a base of: soy sauce, brown sugar, ginger, garlic, and pineapple juice. These ingredients work together to create a perfect balance of sweet and salty flavors.

The soy sauce and brown sugar give it a rich taste, while the ginger and garlic add a mildly spicy freshness to the sauce. The pineapple juice adds a touch of sweetness and a hint of fruitiness.

When you mop the ribs in this sauce over a fire, they develop an incredible flavor. As the ribs cook on the grill, the sauce caramelizes, creating the perfect crust on the outside.

This combination of flavors and the grilling process make these Huli Huli ribs truly special.

How To Set Up Grill For Raised Direct Cooking

Setting up most kamado grills for raised direct cooking (ideal for Huli Huli ribs and chicken) is pretty easy given the depth of the grill.

For the case of most kamado style grills you’ll simply build a coal bed at the bottom of the grill, and place your food grate at least 14″ above the coals.

This same set up can be used in a Weber Smokey Mountain Grill, and just about any barrel smoker.

For the more traditional kettle style grill, you’ll need to use the rotisserie ring and some finesse in order to create the required distance from the coals.

How To Make Huli Huli Ribs

Serves: 4 | Prep Time: 10 mins | Cook Time: 90 mins

Ingredients:
2 racks baby back ribs, cut in half
2 tbsp kosher salt
1/2 cup green onions, thin sliced

For the Huli Huli rib mop sauce
4 ½ cups pineapple juice
½ cup light brown sugar
½ cup soy sauce
½ cup ketchup
½ cup rice vinegar
2 tbsp sesame oil
5 large garlic cloves, minced
¼ cup fresh ginger, grated
¼ cup Asian chili sauce

For the barbecue sauce
½ cup of mop
¼ cup ketchup
¼ cup light brown sugar

Step 1: Set your grill up for raised direct cooking, and establish the grill’s temperature at 400°F. 

Step 2: While the grill is preheating, remove the membrane from the back of the ribs, then cut the ribs into half racks and season the meat with kosher salt and set aside.

Step 3: Combine all ingredients for the Huli Huli rib mop sauce into a medium size saucepan. Heat over medium heat till the mop sauce comes to a low boil, reduce heat to keep warm. Set aside ½ cup.

Step 4: With the grill preheated, place the ribs on the cooking grate, bone side up, and mop with Huli Huli sauce. Close the lid and allow the ribs to cook for 12-15 minutes.

Open the lid, mop the rib bones with warm Huli Huli rib mop sauce and flip them. Then, mop the meat side with more mop sauce. Close the lid and repeat this process of flipping and mopping every 12-15 minutes for a total of about 90 minutes. 

Step 5: While the ribs are cooking, mix the reserved mop sauce, ketchup, and brown sugar in a small saucepan. Heat on low until it thickens to a glaze with a BBQ sauce-like consistency.

Step 6: Remove the Huli Huli ribs from the grill when internal temperature reaches 200°F. Allow them to rest for 10 minutes before slicing. Garnish with sliced green onions and serve with bbq sauce for dipping.