Recipe: Paniolo Ribs

I believe we do prepare some of the best fresh fish on the island but sometimes you just want some down home great tasting baby back ribs. The ribs are a constant favorite. We've got some customers who come in and place two orders for themselves. Maybe that's because they know they can't find them back home. So I thought it would be a good idea to share the recipe with you so you're never too far from our home cooking.


Paniolo Ribs with Hali'imaile Barbecue Sauce


Hali'imaile BBQ Sauce:
2 Tablespoons margarine
2 onions, chopped
3 cups ketchup
1 1/2 cups red chili sauce
1/2 cup cider vinegar
1/2 cup firmly packed brown sugar
1/3 cup prepared mustard
1/3 cup dark molasses
2 teaspoons cayenne pepper
1/3 cup Worcestershire sauce
2 teaspoons liquid smoke
Juice of 1/2 lemon
Juice of 1/2 lime
Juice of 1/2 orange
Salt and pepper

6 racks baby back ribs (about 6 pounds total)

To prepare the sauce, in a heavy saucepan, melt the margarine over medium heat. Add the onions and saute for 5 to 6 minutes, until translucent. Add all the remaining ingredients and bring to a boil. Reduce the heat and simmer, uncovered, for 2 hours, until thick and reddish brown.

To prepare the Ribs:
Preheat oven to 400 degrees. Place Rib racks in a roasting pan with the ribs in an upright position. Add water to cover, then cover pan with aluminum foil. Bake for one hour. The Ribs will be cooked through at this point.

Meanwhile, prepare a fire in a charcoal grill, or preheat a gas grill. When the ribs are ready, dip them in the barbecue sauce, and place on the prepared grill. Cook, turning once, for 3 minutes per side, until well marked. Cut each rib rack into thirds. Overlap 3 portions on individual plates. Spoon 2 tablespoons of the sauce over each serving. Serve immediately.