Sticky Huli Huli Pork Ribs

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Huli Huli Pork Ribs are sweet, fall-off-the-bone-tender, and finger-licking good! Featuring a flavorful spice rub and a sticky pineapple glaze, this sticky rib recipe is perfect for potlucks, summer cookouts, and weeknight dinners!

About this sticky rib recipe

Sticky Hawaiian pork ribs offer a mouth-watering twist to the classic Hawaiian chicken dish, made with baby back pork ribs that are tender, juicy, flavor-packed, and finger-licking sticky!

These pineapple ribs are first tenderized in brine, massaged with a spice rub, and then slow-roasted. The pork ribs are then generously slathered with sticky ribs sauce and broiled in the oven until slightly caramelized. 

Getting messy with these irresistible sweet and sticky huli huli ribs couldn’t be more enjoyable! Serve your Hawaiian pork ribs with beans, rice, slaw, grilled vegetables, or a green salad. 

Why this recipe works

This Hawaiian pork rib recipe ticks all of the boxes! Here’s why you’ll love it:

• Fall-off bone tender! Marinating these huli huli pork ribs in brine and slow-cooking them results in ultra-tender meat that’s packed with flavor. 
• A crowd pleaser. These grilled sticky ribs are loved by everyone!
• Delicious twist. This recipe offers a winning twist to the Huli Huli classic Hawaiian chicken dish. 
• Versatile. Easily adapt this dish by changing the ingredients in the sticky rib sauce or by using different cuts of ribs. 

What is huli huli pork?

Huli Huli is a traditional Hawaiian dish with chicken marinated in a sweet and savory sauce and served with rice, macaroni salad, and fresh tropical fruits. 

This Hawaiian rib recipe is a delicious adaptation of this classic dish, using baby back pork ribs instead of chicken. The pork ribs are marinated in brine, coated in a dry savory rub, and slathered in sticky ribs sauce. 

Ingredients for these sticky ribs

This dish combines tender baby back pork ribs with the flavors of traditional Huli Huli chicken. Here’s a closer look at the ingredients needed:

Hawaiian ribs

• Pork baby back ribs – Two full racks. 
• Substitution: Pork loin back ribs or spare ribs. 
• Beer – I’ve used Shock Top craft beer in this recipe for sticky ribs, which is a malty sweet beer with some fruity notes.
  • Substitution: Another craft beer like Blue Moon could be used. Pineapple juice or ginger ale could be used instead. 
• Cold water 
• Soy sauce – For the brine and glaze. 
• Kosher salt – Popular savory dish staple! Used in the brine and dry rub.
  • Substitution: Flaky sea salt works great too!
• Vegetable oil  – Any neutral oil works here.
• Bay leaves
• Garlic cloves – Minced. For the brine and glaze.
• Ginger – Freshly grated. For the brine and glaze. 
• Ice
• Garlic powder
• Smoked paprika 
• Cayenne pepper 
• Onion powder
• Ground cumin
• Black pepper
• Pineapple juice
• Light brown sugar – Packed.
• Ketchup
• Mirin – A type of rice wine that can be sourced in most Asian stores and some local grocery stores. 
• Sriracha –  Adds a lovely kick of heat to the glaze. 
  • Substitution: Another hot sauce can be used. Sambal oelek chili paste or another Asian paste can be used. 

Recipe ariations

• Ribs. This sticky rib recipe makes use of baby back pork ribs. You could also use ribs taken from different parts of the pig, such as spare ribs. 
• Dry rub. Adapt the spice level of this savory dry rub by increasing or decreasing the cayenne pepper and smoked paprika.  
• Glaze. Like the dry rub, the ingredients combined to make the glaze can easily be varied to suit your taste preferences. Increase the hot sauce for an extra kick of heat, or use a milder version. This sticky sauce for ribs can also be used to flavor chicken, beef, and vegetables.
• Beer. I’ve used craft beer with a slightly sweet and light flavor to match the flavor profile of this dish. Feel free to use a different beer that would complement this recipe. Pineapple juice or ginger-ale could be used instead of beer. 

How to make sticky ribs recipe

These sticky ribs with hawaiian pineapple sauce are pretty straightforward to prepare. Here’s how:

1. Brine Ribs: Add all the brine ingredients to a pot large enough to hold all the pork ribs. Place the pot over hight heat and bring the water to a boil. Immediately remove it from the heat and add the ice cubes. Let the brine cool completely before adding the ribs. Then, cover the pot of ribs and place them in the refrigerator for 1-2 hours.
2. Make the Dry Rub: Combine all ingredients for the bbq rub in a small mixing bowl and set aside.
3. Make the Pineapple Glaze: Add all the glaze ingredients to a medium saucepan and bring the contents to a boil over high heat. Immediately reduce heat to a gentle simmer and cook until the glaze thickens to coat the back of a spoon. Then immediately remove from heat and set aside.
4. Preheat oven to 275 degrees. Insert a wire rack into a large rimmed baking sheet or roasting pan.
5. Rub Ribs: Pat the pork ribs thoroughly dry, coat them evenly with the dry rub, and then place the ribs on the wire rack.
6. Bake Uncovered: Bake ribs until the meat is starting to become tender, about 1 hour.
7. Add Liquid, Cover, Bake: Remove ribs from the oven and pour beer into pan. Cover the pan tightly with aluminum foil and return the ribs to the oven and to continue to cook until the pork meat  is very tender, about 2 additional hours.
8. Glaze and Broil: Switch the oven to broil. Brush the top of the pork ribs with the glaze. Broil ribs for 8 minutes, brushing with more glaze halfway through broiling.
9. Serve: Slice between the rib bones, brush with more huli huli bbq sauce and serve.

Expert tips for the best success!

• Low and slow. Roasting these ribs on low heat slowly results in super tender and juicy ribs. 
• Broil. I love to broil the ribs for 8 minutes, reapplying the glaze after the first 4 minutes. You could also finish these ribs on the grill for a smokey flavor.
• Rest time. Allow the ribs to rest for about 10 minutes before cutting them to serve. This resting time allows the flavorful juices to reabsorb into the meat for ultra-succulent ribs. 
• Make ahead. The dry rub and the glaze can be made ahead of time to reduce the preparation time in this recipe. 
• Optional garnish: Top these tender huli huli pork ribs with chopped green onions or scallions.

FAQs: frequently asked questions

How long can I marinate pork ribs?

I’ve marinated these pork ribs for 1-2 hours. They could be marinated for up to 8 hours or overnight in the refrigerator. 

I don’t recommend marinating the pork ribs for longer than 8 hours as this can change the texture of the meat, making it mushy. 

Should you marinate Hawaiian ribs in the fridge or room temperature?

Always marinate meat in the fridge as the growth of bacteria is accelerated when meat is stored at room temperature. 

What’s the least amount of time you should marinate pork?

I don’t recommend marinating pork for less than 30 minutes. The marinade needs at least 30 minutes to penetrate the meat and tenderize it. 

Do you rinse marinade off ribs before cooking?

No, but you should pat the pork dry with paper towels before applying the dry rub. 

How long does it take to cook huli huli pork ribs?

This depends on the cooking method used. For slow oven-roasting, cook your pork ribs for about 3 hours. 

Serving pineapple ribs

Serve these Huli Huli ribs with your favorite side dishes you normally enjoy with sticky ribs, or choose sides that you typically enjoy with the traditional Huli Huli dish. 

These pork ribs are great for potlucks, cookouts, or midweek lunch and dinner! 

How to serve Hawaiian BBQ ribs?

Cut each rib slab into two rib bone portions. While you can serve pineapple pork ribs with sticky rib sauce as is, an optional topping of freshly chopped green onions or scallions is a welcome addition. 

What to serve huli huli ribs with?

Serve these sticky Hawaiian ribs with macaroni salad, spicy slaw, coconut milk rice, veggies, or fresh tropical fruits, like mango salsa or mango salad. 

Barbecue beans with bacon, herb potato salad without mayonnaise, onion rings, and healthy zucchini fries, or sweet potato fries are delicious side dish options too!

Storing leftovers

How to store and how long does it keep?

• Store sticky ribs in an airtight container in the fridge for 3-4 days. 
• Make the dry rub and glaze ahead of time. Store the dry rub in an airtight jar or container for 2 weeks or longer. As well, you can store the glaze in an airtight container in the fridge for up to one week, or in the freezer for 2-3 months. 

Can you freeze ribs with pineapple?

Absolutely! Wrap these hawaiian style ribs in aluminum foil and place in an airtight container or resealable bag and store in the freezer for up to 2-3 months. 

Reheating instructions 

To reheat leftover huli huli ribs, preheat your over to 250-degrees Fahrenheit. Brush more barbecue sauce over the ribs to keep them moist. Next, cover the ribs with foil to prevent them from drying out. Then place the ribs in the oven and let cook until they reach a temperature of 145-degrees. Finally, uncover the sticky ribs and bake for 10 minutes, or until they reach a temperature of 165-degrees. This little reheating trick will ensure that the rib meat reheats evenly.

Every Dad deserves to stuff their face with bonafide bodacious Huli Huli Loin Back Pork Ribs. So pamper your dad and show him how much you love him, via his belly, by preparing these for him on Father’s Day. Cheers and happy cooking!

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More recipes for pork rib!

• Oven Baked Dry Rub Ribs

Huli Huli Pork Ribs

5 from 6 votes

Author: Cheyanne Holzworth

Total Time: 3 hours hrs 15 minutes mins

Prep Time: 15 minutes mins

Cook Time: 3 hours hrs

Servings: 4

Print Recipe Pin Recipe

These Hawaiian Huli Huli Pork Ribs are sweet, sticky and fall off the bone tender!  Made with spice rubbed pork ribs and finished with a pineapple glaze, they’re perfect for potlucks, summer cook outs or weeknight dinner!

Ingredients 

• 2 Full Racks Pork Baby Back Ribs or Pork Loin Back Ribs (about 3-4 # total)
• 12 Ounces Beer (I used Shock Top)

Brine:

• 4 Cups Cold Water
• 1 ½ Cups Soy Sauce
• 1/3 Cup Kosher Salt
• 1 TBS Vegetable Oil
• 2 Bay Leaves
• 4 Cloves Garlic – Minced
• 1 TBS Ginger – grated
• 4 Cups Ice

Dry Rub:

• 2 ¼ tsp Garlic Powder
• 1 ½ tsp Kosher Salt
• 1 ½ tsp Smoked Paprika
• ½ tsp Cayenne Pepper
• 1 tsp Onion Powder
• ½ tsp Ground Cumin
• 1/8 tsp Black Pepper

Glaze:

• 2 Cup Pineapple Juice
• 1/3 Cup Light Brown Sugar , packed
• 1/3 Cup Soy Sauce
• 1/3 Cup Ketchup
• ¼ Cup Mirin
• 4 Cloves Garlic – minced
• 2 TBS Ginger – grated
• 1 teaspoon Sriracha (can substitute Favorite hot Sauce)

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Instructions

• Make the Brine: Combine water, soy sauce, salt, bay leaves, garlic and ginger in a pot large enough to hold ribs. Whisk to combine and bring contents to a boil. Immediately remove from heat, add the ice and let the brine completely cool. Add ribs and refrigerate, covered, for 1-2 hours, turning the ribs occasionally.
• Make the Dry Rub: Combine all ingredients in a small mixing bowl. Stir to combine and set aside.
• Make the Glaze: Whisk together all ingredients in a medium sized saucepan and bring to a boil over high heat. Immediately reduce heat to a gentle simmer over medium heat. Simmer until slightly thicken and glaze will lightly coat the back of a spoon, 25-30 minutes. Remove from heat and set aside.
• Preheat oven to 275 degrees. Place a rack insert into a large rimmed baking sheet or roasting pan.
• Remove ribs from brine and pat dry with paper towels. Coat the ribs evenly, on both sides, with the dry rub and massage into meat. Transfer ribs to prepared baking sheet or roasting pan and cook until meat is starting to become tender, about 1 hour.
• Remove ribs from oven and pour beer into pan, around ribs being sure not to splash off the dry rub. Cover tightly with aluminum foil. Return ribs to oven and continue to cook until fall off the bone tender, an additional 2 hours.
• Remove ribs from oven. Switch oven to broil. Brush top of ribs generously with the glaze. Broil ribs just until the glaze starts to caramelize slightly, about 4 minutes. Remove ribs from oven and brush again, generously with the glaze. Return to oven and broil again until caramelized, an additional 3-4 minutes.
• Remove from oven, transfer to a clean work surface. Cut each slab into 2 rib bone portions and brush or serve with remaining portion of glaze on the side.

Notes

*You can also finish ribs on the grill. Cook Ribs through step 6. Heat a grill to Medium-High. Brush Glaze on ribs as directed.

Nutrition

Calories: 315kcal    Carbohydrates: 56g    Protein: 12g    Fat: 3g    Saturated Fat: 2g    Sodium: 15706mg    Potassium: 531mg    Fiber: 1g    Sugar: 40g    Vitamin A: 195IU    Vitamin C: 15.9mg    Calcium: 76mg    Iron: 3.5mg

Course: entree

Cuisine: American, Hawaiian