Smoke Signals
Kālua-Style Shredded Baby Back Ribs with Steamed Cabbage and Poi
4 hours 30 minutes
Serves 4
DinnerHawaiianGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the Hawaiian imu pit but engineered for your oven, this kālua riff transforms baby back ribs into deeply smoky, fork-tender shreds with a banana-leaf wrap. If you love science, you’ll appreciate how liquid smoke and salt deliver flavor chemistry worthy of a luau.
Equipment needed
- Large baking dish
- Heavy-duty foil
- Steamer basket
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 300°F. Line a large baking dish with one banana or tī leaf, letting it hang over the edges.
- 02Rub both sides of the baby back ribs evenly with Hawaiian sea salt, then drizzle with liquid smoke.
- 03Place the ribs bone side down on the leaf. Lay the second leaf on top, fully encasing the rack. Tuck the leaves under to seal as much as possible.
- 04Pour water into the bottom of the dish but not directly on the ribs. Tightly cover everything with heavy-duty foil, crimping edges for a near-airtight seal.
- 05Roast in the oven for 3 1/2 to 4 hours, until the meat is falling off the bone and a fork twists easily in the thickest part.
- 06Uncover, discard the banana or tī leaves, and transfer ribs to a cutting board. Let rest 10 minutes before shredding into bite-size pieces with two forks.
- 07While the ribs rest, steam the cabbage wedges over simmering water for 7 to 10 minutes until just tender and vivid green.
- 08Arrange steamed cabbage on a serving platter. Mound the shredded kālua-style ribs on top. Serve with a generous scoop of poi on the side.
- 09Taste and season everything with additional salt if needed before serving.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.