Follow these steps for perfect results
aloha shoyu soy sauce
sugar
Kahlua
pineapple juice
gingerroot
freshly grated
garlic cloves
grated
pork ribs
Combine aloha shoyu soy sauce, sugar, Kahlua, and pineapple juice in a saucepan.
Cook over low heat, stirring until sugar has dissolved.
Add grated gingerroot and grated garlic; cool.
Place pork ribs in a large bag.
Pour marinade over ribs in the bag.
Marinate ribs in the refrigerator for at least 4 hours.
Remove ribs from bag.
Boil the marinade for 5 minutes.
Reserve boiled marinade for basting.
Barbecue ribs over medium-low heat, turning once or twice.
Baste with sauce regularly until ribs are tender.
Expert advice for the best results
For a deeper smoky flavor, use wood chips when barbecuing.
Adjust the amount of sugar to your liking.
Marinate the ribs overnight for maximum flavor.
Everything you need to know before you start
20 minutes
Can be marinated a day in advance.
Serve on a platter garnished with pineapple wedges and green onions.
Serve with coleslaw and potato salad.
The bitterness cuts through the richness of the pork.
Light and refreshing to complement the sweet and savory flavors.
Discover the story behind this recipe
A popular dish in Hawaiian cuisine, often served at luaus and gatherings.
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