Luaus, Lattes & Lacquer
Grilled Baby Back Ribs in Huli-Huli Coffee-Molasses Glaze with Pineapple-Ginger, Macadamia Slaw, and Steamed Rice
2 hours 30 minutes
Serves 4
DinnerHawaiianDairy-freeShellfish-free
Herb's take
Think of this as the Hawaiian backyard rib roast: sticky, sweet, and just enough coffee depth to make you question why you've never tried beans in your BBQ before. We'll do a proper huli-huli (turn-turn) over the coals, brush on a tropical glaze, and serve with crunchy macadamia slaw and rice.
Equipment needed
- Charcoal grill
- Small saucepan
Ingredients
Yield
4
Instructions
- 01Pat the rack of baby back ribs dry and remove any silver skin from the bone side. Sprinkle both sides evenly with kosher salt and black pepper. Let rest at room temperature for 30 minutes.
- 02While the ribs rest, combine pineapple juice, brewed coffee, molasses, soy sauce, brown sugar, ginger, and garlic in a small saucepan. Bring to a simmer over medium-low heat and reduce, stirring occasionally, until syrupy and glossy, about 12 to 15 minutes. Remove from heat and stir in rice vinegar and toasted sesame oil. Cool slightly.
- 03Preheat a charcoal grill for indirect medium heat (275 to 300°F), arranging coals on one side for two-zone cooking. Add a chunk of hardwood or a handful of soaked wood chips if you like extra smoke.
- 04Brush the ribs lightly with some of the coffee-molasses glaze, then place bone side down on the cool side of the grill. Cover and cook for 45 minutes, brushing with more glaze and rotating the ribs every 15 minutes.
- 05Continue grilling, flipping and glazing every 10 minutes, until the ribs are glossy, well lacquered, and the meat is tender (internal temp at least 190°F), about 45 to 60 minutes longer.
- 06Remove ribs to a board, tent loosely with foil, and rest 15 minutes before slicing.
- 07For the slaw, toss cabbage, carrot, scallions, and macadamia nuts in a large mixing bowl.
- 08In a small bowl, whisk together mayonnaise, lime zest and juice, sugar, and a pinch of salt. Pour over the vegetables and toss to coat evenly. Chill until ready to serve.
- 09Slice the ribs between the bones, arrange on a platter, and brush with any reserved glaze.
- 10Serve ribs with macadamia slaw on the side and steamed white rice.
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