Hekili’s Corner: Asian Style BBQ Ribs

by | May 30, 2020 | Stories


10 lbs. – Pork Ribs (cut in to 2 bone pcs.)


2 C. – Soy Sauce

.25 C. – Sesame Oil

2 C. – Brown Sugar

4 Tbsp. – Garlic, Minced

2 Tsbp. – Ginger, Minced

1 Tbsp. Samba Chili

.5 Tbsp. Sesame Seeds Toasted

.5 C. – Orange Juice

.25 C. – Mirin

.25 C. – Honey

Method: Add all ingredients to sauce pot and simmer till glaze consistence is achieved.

Braising Liquid: Make in a stock pot

1-2 gal. Cold Water (enough to cover all Pork)

1 ea. – Cinnamon stick

3 ea. – Bay leafs

2 Tbsp. – Pepper corns

4 C. – Soy sauce

4 ea. – Green onion (Dice top green part for garnish and bottom bunch stems for braising liquid)

1 Ea. –  Onion (large dice)

8 ea. – Garlic clove (smashed)

1 oz. (WT) – Ginger (Smashed)

Method: Add Pork and Cold water to the stock pot. Then turn stove on to medium/high. Once water is about to boil shut it off and skim / remove all impurities floating on top. Then add all remaining ingredients and bring back to a simmer. Simmer till bone starts to pull away from the meat.

Then remove ribs from liquid and cool on a baking sheet. Can be cooled overnight.

Cook the ribs on a low to medium grill. What we want to do is to brush the rubs with the glaze till a nice crust is developed and the rib is heated all the way thru.

Then Garnish and Serve.

Hope you love it as much as my Ohana,