Since Father’s day is this weekend, of course I am going to share some dad approved, dude food with you guys today. However, this upcoming day is an emotionally charged one for me. It is a heartbreaking, yet bittersweet holiday for me.
Heartbreaking, because my dad lost his battle with Mesothelioma* two and a half years ago. I was (and always will remain) a huge daddy’s girl. One day I will share my daddy/daughter story with you, because it is one that should be told. But, not today. It is a little too emotionally heavy for the celebration of all the wonderful Father’s out there.
First of all, I wouldn’t be here, rambling blogging on NSN and sharing delicious recipes, if it wasn’t for my dad. The last promise I ever made to him was to stop talking about starting a food blog, start taking action, and do it (already).
Second, I am fortunate enough to have two dads. I also have a MOD (My.Other.Dad), and he is as close to the real thing as you can get. His love is unconditional and he has been there for me through thick and thin. I am not sure I would have made it through many hard times without him. He has been a rock and a pillar of strength for me. MOD is an extraordinary person and the best second dad a girl could ever hope for.
Both my late father and my MOD love ribs, so naturally that’s what I decided to share with you guys today. But, these aren’t just any plain ole’ ribs. These one here are Huli Huli Loin Back Pork Ribs.
In case you read that and thought to yourself, “huli huli who??!” No worries. Huli Huli is simply a Hawaiian dish, traditionally prepared with chicken. But, you guys should know by now, that I am a culinary rebel who likes to bend break all the rules. So, I took all the wonderful and authentic flavors of huli huli chicken, such as pineapple juice, brown sugar, soy sauce, ginger and garlic, shook things up a bit, and applied them to ribs. The result? Wickedly delicious pork ribs.
First, the ribs are marinated in a flavorful brine to help tenderize the meat, before they get massaged with a simple, yet savory rub. Next, they are cooked low and slow to yield pork that is juicy, succulent and fall off the bone tender. Finally, they get generously slathered with the sticky, sweet, sour and slightly spicy Huli Huli glaze and placed under the broiler. All this culinary TLC produces pork ribs that will have Dad helping himself to
seconds thirds and licking his fingers clean of every last drop of glaze. Wet naps should not be encouraged. 🙂
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!
*Learn more about Mesothelioma and how you can spread awareness here
*P.S. I will be sharing the recipe for those spectacular beans you see in the last picture very soon, so stay tuned!
Sticky, sweet, sour and spicy Hawaiian Huli Huli Pork Ribs.
- 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
- 2 Full Racks Pork Baby Back Ribs or Pork Loin Back Ribs (about 3-4 # total)
- 12 Ounces Beer (I used Shock Top)
- 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
- 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)
- 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.
*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.