Chinese Hawaiian Barbecued Ribs Recipes

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Royal Hawaiian Ribs image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 19

3 pounds baby back ribs, cut into 3- to 4-rib sections
1/2 cup salt
1 carrot, thickly sliced
1 stalk celery, thickly sliced
1 onion, quartered
2 cloves garlic, smashed
One 2-inch piece fresh ginger, peeled and sliced thick
1 cup canned pineapple juice
1 cup chicken stock or broth
1/2 cup brown sugar
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 tablespoon minced chile pepper
1 teaspoon Worcestershire sauce
2 green onions, thinly sliced
Cooking spray
Oil, for brushing


  • Place the ribs in a large pot, cover with cold water and add the salt, carrot, celery, onion, garlic and ginger. Bring the ribs to a boil, reduce the heat and simmer until the ribs are very tender but not completely falling off the bone, about 45 minutes.
  • While ribs are cooking, make the sauce. Combine the pineapple juice, chicken stock, brown sugar, hoisin, soy sauce, garlic, ginger, chile, Worcestershire sauce and 1 of the green onions in a large saucepan. Bring to a boil, reduce the heat and simmer until thickened.
  • Heat a grill or grill pan over medium-high heat.
  • Drain the ribs and discard the vegetables and ginger. Spray a baking sheet with cooking spray. Place the ribs on the baking sheet and brush them with oil.
  • Brush the sauce on the ribs and grill, brushing on more sauce occasionally, until heated through, 2 to 3 minutes per side. Transfer the ribs to a platter, brush once more with the sauce, scatter with the remaining green onion and serve.


Sweet and Spicy Asian Barbecued Ribs image

Provided by Food Network

Time 2h15m

Yield 4 servings

Number Of Ingredients 15

2 slabs baby back ribs, trimmed of excess fat, about 3 pounds
1/3 cup Chinese five-spice powder
1 strip thick cut bacon, cut into 1-inch pieces
1/2 shallot, finely chopped
1 clove garlic, minced
3 tablespoons light soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1/3 cup ketchup
2 heaping tablespoons honey
2 heaping tablespoons apricot preserves
2 heaping tablespoons brown sugar
1 teaspoon freshly grated ginger
1 1/2 teaspoons chili sauce (recommended: Sriracha)
2 green onions, chopped, for garnish


  • Preheat a grill to approximately 250 degrees F.
  • Lightly season the ribs with the five-spice powder so it forms a light crust. Put the ribs, meat side up, over an area of the grill with indirect heat. Let the ribs cook for 2 hours.
  • While the ribs are cooking, prepare the barbecue sauce. Heat a medium saucepan over medium heat. Add the bacon and cook slowly to render its fat, about 4 to 5 minutes. Discard the particles with a slotted spoon, leaving the bacon fat in the pan. Reduce the heat to low, add the shallot and garlic, and saute until fragrant and slightly caramelized, 2 to 3 minutes. Pour in the light soy sauce and rice vinegar. Allow the liquid to deglaze the pan for a moment, and then whisk vigorously to scrape any brown bits from the bottom of the pan. Add the hoisin sauce and ketchup, and continue whisking together until well incorporated. Simmer the glaze for 2 to 3 minutes. Stir in the honey, apricot preserves and brown sugar, 1 tablespoon at a time. Simmer for an additional 2 to 3 minutes. Add the ginger, whisk and keep simmering for 2 to 3 minutes. Whisk in the chili sauce and let the sauce simmer for a final 8 to 10 minutes. Remove the pan from heat. Reserve 1/4 cup of the sauce in a separate bowl.
  • After the ribs have cooked for 1 hour, begin basting them with the barbecue sauce. Coat them well once every 15 minutes, until the ribs reach an internal temperature registers 165 degrees F on an instant-read thermometer. Remove the ribs from the grill to a cutting board and let rest, tented with aluminum foil for 5 minutes. Slice the ribs between each bone and arrange them on a serving dish. Drizzle with the reserved glaze and garnish with the chopped green onions.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.



Categories     Ginger     Bake     Marinate     Oscars     Buffet     Pork Rib     Sherry     Soy Sauce     Gourmet

Yield Makes 6 hors d'oeuvre servings

Number Of Ingredients 8

3/4 cup sugar
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup medium-dry Sherry
1 teaspoon salt
1 garlic clove, smashed
1 (1-inch) cube peeled fresh ginger, smashed
3 pounds baby back pork ribs (3 racks; do not cut apart)


  • Stir together sugar, soy sauce, ketchup, Sherry, and salt in a bowl until sugar is dissolved. Pour marinade into a roasting pan, then add garlic, ginger, and ribs, turning ribs to coat with marinade. Marinate, covered and chilled, turning occasionally, at least 3 hours.
  • Preheat oven to 325°F.
  • Line bottom of a broiler pan with foil, then arrange ribs, rounded sides up, on broiler rack, reserving marinade for basting (discard garlic and ginger). Roast in middle of oven, basting with marinade every 20 minutes (do not baste during last 10 minutes of cooking), until ribs are tender and glaze is well browned, about 1 3/4 hours. Discard any unused marinade.
  • Let racks stand 5 minutes, then cut into individual ribs.


Chinese Barbecued Ribs image

One bite of these tender and flavorful ribs and you'll understand why this is the most requested recipe from friends and family. I developed it based on a recipe from my father-in-law, adding my own interpretation over the years. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup char siu sauce
1/4 cup rice vinegar
1/4 cup sherry or reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1/4 cup oyster sauce
1/4 cup hoisin sauce
4 garlic cloves, minced
2 teaspoons Chinese five-spice powder
2 teaspoons minced fresh gingerroot
4 pounds pork spareribs
Thinly sliced green onions, optional


  • In a small bowl, combine the first nine ingredients. Reserve half of the sauce for basting., Place ribs, bone side down, in a shallow roasting pan lined with foil. Spoon remaining sauce over ribs. Cover and bake at 350° for 1 hour; drain. , Bake, uncovered, for 30-40 minutes or until ribs are tender, basting occasionally with reserved sauce. Cut ribs into serving-size pieces. Sprinkle with green onions if desired.

Nutrition Facts :


Chinese-Style Barbecued Ribs image

These are the best oven-roasted ribs ever, and they can also be finished on a grill for extra smoky flavor. Creating steam in the oven is the key to tender meat. The ingredients here are close to the ones used by traditional Cantonese barbecue masters to produce sticky-salty-sweet meat that has a reddish, caramelized crust - with ketchup standing in for Chinese red fermented tofu. (It can be left out if desired.) Although these ribs are presented as an appetizer in many American Chinese restaurants, barbecued meat is traditionally a main course, served with freshly cooked rice and a green side like smashed cucumber salad or stir-fried bok choy.

Provided by Julia Moskin

Categories     dinner, barbecues, finger foods, meat, appetizer, main course

Time 6h

Yield 4 to 8 servings

Number Of Ingredients 11

3 cloves garlic, smashed and peeled
4 scallions, white and pale green parts only, plus additional sliced scallion for garnish
3/4 cup hoisin sauce
1/2 cup ketchup, or 4 tablespoons tomato paste or Chinese red bean paste (nan ru)
1/4 cup honey or light corn syrup, more to taste
1/4 cup soy sauce, more to taste
1/3 cup Chinese rice wine or vodka
1/4 cup rice vinegar or cider vinegar
1/2 teaspoon five-spice powder
2 racks baby back or St. Louis-style pork spareribs, 5 to 10 pounds total (see note)
Cilantro leaves, for garnish


  • In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
  • Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
  • Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you'd use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
  • When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn't cooked off.
  • Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
  • Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don't burn, and don't baste them too close to the end; they should be dry and sticky, not wet on the surface.
  • Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.


Hawaiian Ribs image

My husband doesn't usually request pork for dinner, but these ribs are the exception. He enjoys the slightly sweet sauce.

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 6 servings.

Number Of Ingredients 11

1 large onion, sliced
3 to 3-1/2 pounds country-style pork ribs
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup water, divided
1 can (20 ounces) crushed pineapple in juice, undrained
1 bottle (12 ounces) chili sauce
1/2 cup packed brown sugar
1 teaspoon ground ginger
1/2 teaspoon ground mustard


  • Place onion in a 13-in. x 9-in. baking pan. Rub ribs with garlic and sprinkle with salt and pepper; place over onion. Pour 1/4 cup water around ribs. Cover and bake at 350° for 30 minutes. Meanwhile, combine pineapple, chili sauce, brown sugar, ginger, mustard and remaining water. Drain fat from pan; pour pineapple mixture over ribs. Bake, uncovered, 1-1/2 hours longer or until meat is tender.

Nutrition Facts :


Chinese Spareribs image

After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven.

Provided by IBNSHISHA

Categories     World Cuisine Recipes     Asian     Chinese

Time 2h45m

Yield 2

Number Of Ingredients 11

3 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon rice vinegar
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
½ teaspoon grated fresh garlic
¼ teaspoon Chinese five-spice powder
1 pound pork spareribs


  • In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
  • Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
  • Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.

Nutrition Facts : Calories 502.8 calories, Carbohydrate 23 g, Cholesterol 120.5 mg, Fat 30.9 g, Fiber 0.8 g, Protein 30.4 g, SaturatedFat 11.2 g, Sodium 1014.9 mg, Sugar 17.5 g


Hawaiian Barbecued Pork Ribs image

This recipe is posted by request. The original recipe comes from Chef Sam Choy's "Sam Choy's Island Flavors".

Provided by Diana Adcock

Categories     Pork

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 20

3 lbs pork ribs, cut into 3 rib sections
1/2 cup sea salt
4 cloves garlic, chopped
3 inches ginger, sliced thick
2 green onions, sliced thick
1 teaspoon red chili pepper flakes
2 (15 ounce) cans tomato sauce
2 cups packed brown sugar
1/2 cup white vinegar
1/2 cup honey
2 cups minced yellow onions
2 teaspoons liquid smoke
2 teaspoons chili powder
1 teaspoon cracked black pepper
2 tablespoons A.1. Original Sauce or 2 tablespoons HP steak sauce
1 teaspoon dry mustard
3 inches cinnamon sticks
1 cup crushed pineapple, canned with juice
1 tablespoon minced garlic
1 tablespoon minced ginger


  • Place ribs in a large stock pot and cover with cold water.
  • Add the salt, garlic, ginger and onions.
  • Bring to a boil, reduce heat to medium low-you want it to still simmer-and cook for 45 minutes to 1 hour.
  • Meanwhile prepare Sauce.
  • Place all ingredients in a large saucepan, bring to a boil, reduce heat to a simmer and cook for 1 hour, stirring often.
  • Strain and set aside.
  • While ribs and sauce are cooking prepare grill if using coals, or prepare gas grill 10 to 15 minutes before grilling-white hot coals or a hot gas grill.
  • Remove cooked ribs to a plate and let drain.
  • Baste ribs with prepared sauce and place on grill.
  • Baste frequently until ribs are well coated and heated through.
  • Serve.

Nutrition Facts : Calories 1813.1, Fat 87.3, SaturatedFat 31.5, Cholesterol 312.8, Sodium 15326.1, Carbohydrate 176.6, Fiber 6.5, Sugar 163.6, Protein 84.8


Chinese-Style BBQ Pork Ribs image

Always the crowd pleaser at any BBQ. Sweet and sticky. This family favorite was handed down to me. I wouldn't do ribs any other way. It's a little involved: overnight marinade, baking, then finishing off on the BBQ, but well worth the effort. And kids love them too! I like to serve this with corn on the cob, an herb or pilaf rice, roasted potatoes, or a salad.

Provided by Russell Lee

Categories     World Cuisine Recipes     Asian

Time 2h20m

Yield 4

Number Of Ingredients 16

1 rack pork baby back ribs
4 tablespoons reduced-sodium soy sauce
3 tablespoons white wine
1 tablespoon sesame oil
4 cloves crushed garlic
1 ½ teaspoons minced fresh ginger root
¼ teaspoon Chinese five-spice powder
¼ teaspoon ground black pepper
3 tablespoons hoisin sauce (such as Lee Kum Kee)
3 tablespoons honey
1 tablespoon sesame oil
1 tablespoon white wine
1 tablespoon brown sugar
⅛ teaspoon Chinese five-spice powder
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper


  • Peel membrane off the bone side of ribs, if desired. Poke meat all over with a fork; place ribs in a resealable plastic zip-top bag.
  • Mix soy sauce, white wine, sesame oil, garlic, ginger, five-spice, and black pepper together. Pour over the ribs in the bag, seal, and marinate at least 1 hour, ideally overnight. Shake bag occasionally.
  • Preheat the oven to 350 degrees F (175 degrees C). Remove ribs from marinade and place in a greased baking pan. Discard marinade.
  • Bake in the preheated oven, turning once, until meat pulls away easily from the bone, 50 to 55 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Meanwhile, mix hoisin sauce, honey, sesame oil, wine, brown sugar, five-spice, garlic powder, and pepper together for the BBQ sauce. Preheat an outdoor grill for medium heat and lightly oil the grate. Keep ribs wrapped in aluminum foil until ready to grill.
  • Grill ribs over medium-low to medium heat, brushing with the BBQ sauce, until sauce is thick and ribs are heated through, with some grill marks, 15 to 20 minutes. Do not overcook or they will become dry. Slice before serving.

Nutrition Facts : Calories 450.2 calories, Carbohydrate 24.9 g, Cholesterol 88 mg, Fat 29.2 g, Fiber 0.6 g, Protein 19.6 g, SaturatedFat 9.2 g, Sodium 803.1 mg, Sugar 20 g


Hawaiian BBQ Oven Baked Ribs image

This is such a wonderfully delicious and EASY Marinade and Go--To Meal. Great for Gatherings or just a nice relaxing comfort meal with Family. FYI on the grill is amazing too! I hope you enjoy this as much as I do!

Provided by Forever Foodie

Categories     Pork

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 cup ketchup
2 tablespoons flour
3 tablespoons Worcestershire sauce
4 tablespoons ginger, minced
1/2 teaspoon garlic salt
1/2 cup sugar
2 tablespoons soy sauce
4 garlic cloves, minced
1 tablespoon vinegar
1/2 teaspoon salt
2 -3 lbs country-style pork ribs
1/2 cup pineapple chunk (optional)


  • Trim as much fat off ribs as possible.
  • Mix all ingredients in a med bowl.
  • Place ribs and marinade into a oven-safe dish. Mix to combine. Cover. Marinate overnight.
  • When ready to cook, let ribs sit out at room tempt for at least 1 hours.
  • Preheat oven 325°F.
  • Bake for 2 1/2~3hrs .

Nutrition Facts : Calories 608.7, Fat 27.2, SaturatedFat 5.5, Cholesterol 168.1, Sodium 1398.3, Carbohydrate 43.5, Fiber 1.1, Sugar 33.4, Protein 46.5


Chinese Barbecued Baby Back Ribs image

Provided by Lillian Chou

Categories     Blender     Garlic     Ginger     Pork     Bake     Broil     Quick & Easy     Fall     Winter     Soy Sauce     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

3 tablespoons chopped peeled ginger
2 tablespoons chopped garlic
1/3 cup soy sauce
2 tablespoons vegetable oil
1/2 cup hoisin sauce
2 tablespoons honey
4 pounds baby back ribs (2 to 4 racks)


  • Preheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil.
  • Purée ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey. Reserve 1/2 cup sauce and coat ribs with remainder.
  • Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes.
  • Turn on broiler. Brush ribs, meaty sides up, with remaining sauce. Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.


Chinese Barbecued Spareribs image

This recipe appeared in The Times in an article by June Owen. In an earlier version of this recipe, Owen recommended first roasting the ribs for 55 minutes in an oven set at 350 degrees. This way, when you finish them on the grill, they will be less likely to char and spoil the lacquered look. The choice is yours. David Myers noted that the ribs would also go well with the cucumber salad and preserved ginger from the salmon recipe that follows. But their best accompaniment is probably just a good cold beer.

Provided by Amanda Hesser

Categories     main course

Time 1h35m

Yield Serves 4

Number Of Ingredients 5

1/2 cup honey
1/2 cup soy sauce
2 cloves garlic, crushed
3 tablespoons ketchup
4 pounds pork spareribs, cut into serving pieces


  • In a pan large enough to fit the ribs, combine the honey, soy sauce, garlic, ketchup and 1/2 cup water. Marinate the spareribs in this mixture in the refrigerator for several hours, turning a few times.
  • Preheat a gas or charcoal grill to low. Arrange the spareribs on a hinged grill basket and cook over a low flame, basting occasionally, for 1 1/2 hours or until the ribs are shiny brown and fork-tender. As the meat cooks, the basket should be turned frequently so that neither side gets charred.


Hawaiian Spareribs image

This recipe does wonders for pork ribs. My mother made it when I was a child, and now I make it for my family. This recipe is very rich but very filling. It goes great with mashed potatoes!

Provided by KREED1023

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 2h15m

Yield 6

Number Of Ingredients 9

¼ cup vinegar
½ cup ketchup
1 tablespoon soy sauce
1 (8 ounce) can crushed pineapple, undrained
3 tablespoons brown sugar
2 tablespoons cornstarch
½ teaspoon salt
½ tablespoon fresh ginger, grated
3 pounds pork spareribs, cut into serving size pieces


  • Preheat oven to 325 degrees F (165 degrees C).
  • In a saucepan over medium heat, stir together the vinegar, ketchup, soy sauce, and pineapple. Stir in brown sugar, cornstarch, salt, and ginger. Cook, stirring constantly, until slightly thickened, about 5 minutes.
  • Arrange a layer of spareribs in a roasting pan. Pour half of the sauce over the top. Arrange another layer of spareribs, and top with remaining sauce. Cover pan tightly with foil.
  • Bake in a preheated oven until done, about 1 1/2 to 2 hours.

Nutrition Facts : Calories 473.6 calories, Carbohydrate 20.3 g, Cholesterol 120.1 mg, Fat 30.2 g, Fiber 0.4 g, Protein 29.5 g, SaturatedFat 11 g, Sodium 661.8 mg, Sugar 16.6 g

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Top Asked Questions

How to make BBQ ribs in Cantonese style?
Learn how to make this easy Cantonese take on barbecue ribs! If you don't have maltose/honey, you can make a glaze of 2 tbsp of white granulated sugar and 2 tbsp of water. Create cuts between the bones and along the thick side of the ribs (3 lb) so that the meat takes on the flavors better and that it cooks faster.
How to cook pork spare ribs for stir fry?
Prepare the pork spare ribs by cutting it into 2×2 inch pieces. Marinate the ribs in the flour and shoyu for 30 minutes. Drizzle some oil in a large pot. Over medium heat, add in the garlic and ginger. Quickly fry until fragrant. Add in the ribs and brown all sides.
What is the best way to marinate ribs in sauce?
Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar. Set aside ⅓ cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags.
What is Hawaiian sweet and sour spare ribs?
If you are a fan of having something sweet and sour, this is the perfect dish! Sweet and sour spare ribs was brought to Hawaii from China which was then adopted to be part of a local dish. You’ll find a lot of local Chinese families having their own versions of this dish but this recipe is my family favorite and will probably be yours too.

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