Dole Hawaiian Party Ribs
Recipe Summary
Total Time
7 hrs 30 mins
Ingredients
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50ml Olive Oil - For the Marinade
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50ml Soy Sauce (Use Tamari if you’d like to go gluten free) - For the Marinade
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2tsp Paprika - For the Marinade
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1tsp Cayenne Pepper - For the Marinade
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1tsp Fennel Seeds - For the Marinade
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1tsp Cracked Black Pepper - For the Marinade -
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6 cloves Garlic - For the Marinade -
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½ tsp All Spice - For the Marinade -
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2 racks Pork Spare Ribs, cut into individual ribs - For the Ribs
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125gms Salted Butter, cut into chunks - For the Ribs
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100mls Canadian Maple Syrup - For the Ribs
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Small bunch Fresh Coriander, finely chopped - To Serve
Steps to Sunshine!
NOTE: If using an oven, cook at 140°C/284°F. Make sure you cook the ribs on a wire rack with a roasting tray underneath. Follow the rest of the instructions from step 3. Cook to tenderness not time necessarily as ovens tend to cook a little hotter and faster.
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Start by making your marinade, add all the ingredients to a blender. Add your ribs to a zip lock bag and pour in the marinade, massage in well. Marinade for a minimum of 4hrs or overnight is even better.
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Set your smoker up for indirect grilling and steady the temperature at 150C and lay out the ribs, bone side down on your racks. Add some smoking wood at this stage, we prefer to use a fruit wood like cherry or apple for a subtle smoky flavour.
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Reserve the marinade, pour into a pan. Heat through until simmering and remove from the heat and set aside.
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After 1.5hrs of cooking, place your ribs into two foil pans, equally pour over the remaining heated marinade, followed by the butter and the maple syrup. Cover tightly with foil and return to the smoker for another 40 minutes.
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After this time, remove the foil and allow the ribs to caramelise in your BBQ for another 20 minutes or until the internal temperature of the meat reaches 95C.
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While your ribs are resting, skewer the pineapple chunks (to make them easier to turn) and place directly over the coals, until each side is lightly caramelised.
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To serve, pile the ribs on a plate, scatter on the caramelised pineapple chunks and the fresh coriander. Eating the delicious party ribs with a tasty chunk of pineapple really is a taste sensation and perfectly sweet and savoury at the same time.
