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huli huli ribs on a platter with grilled pineapple
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Huli Huli Ribs

Prep Time10 minutes
Cook Time1 hour 30 minutes
Servings: 4

Ingredients

  • 2 racks baby back ribs cut in half
  • 2 tbsp kosher salt
  • ½ cup green onions thinly sliced

For The Mop Sauce

  • 4½ cups canned pineapple juice
  • ½ cup light brown sugar
  • ½ cup soy sauce
  • ½ cup ketchup
  • ½ cup rice vinegar
  • 2 tbsp sesame oil
  • 5 gloves garlic minced
  • ¼ cup fresh ginger grated
  • ¼ cup Asian chili sauce

BBQ Glaze

  • ½ cup mop sauce
  • ¼ cup ketchup
  • ¼ cup light brown sugar

Instructions

  • Set grill up for raised direct cooking, establishing temperature at 400°F
  • While the grill is preheating, remove the membrane from the back of the ribs. Then, cut them into half racks and season the meat with kosher salt and set aside.
  • 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.
  • With the grill preheated, place the ribs on the cooking grate, bone side up, mop the ribs with the sauce and close the lid. Allow the ribs to cook for 12-15 minutes. Open the lid, mop the rib bones with warm 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.
  • 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.
  • Remove the 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.