Hawaiian Mojo Barbeque Pork Ribs recipe

Grilling these tropical Mojo barbeque pork ribs will be the centerpiece to your backyard barbeque Hawaiian Party!

Made from the popular Mojo Marinade (repeated below) these have a spicy pineapple island-flavor that is perfect for cooking pork ribs.

The spicy Jack Daniel pineapple glaze gets nice and crispy and can blacken in spots which is good - the pork rib meat underneath stays nice and juicy and full of Hawaiian flavor.

And if you're just looking for a new way of grilling pork ribs than with the traditional barbeque sauce flavor then you should give these a try at least once.

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Home › BBQ Pork Recipes › Mojo Barbeque Pork Ribs

Serves: 2 - 4

Prep time: 15 minutes
Cook time: 3 hours (depending on temperature)

Indirect Heat: 300F

Note: for best results marinate the ribs overnight

What you'll need:

1 rack of pork back ribs (silverskin removed, see below)

For the marinade:

1/4 cup crushed pineapple with juice (from a can)

1/4 cup Jack Daniels

1/4 cup soya sauce

1/4 cup liquid honey

2 tablespoons cider vinegar

1 tablespoon crushed garlic

1 tablespoon olive oil

1 teaspoon ground black pepper

1 teaspoon crushed red pepper flakes

Optional: 2 cups water soaked Apple wood chips

Step 1:
Combine the ingredients of the Mojo Marinade in a medium glass bowl and mix very well.

Cover and set aside to let the flavors blend while you prepare the pork ribs.

Step 2:
Remove the thin membrane (called silverskin) on the bone side of the ribs by prying up a corner of it with the back of a spoon.

Grasp the edge of the membrane with a paper towel so it doesn't slip and pull off the ribs.

Removing this membrane helps prevent the barbeque pork ribs from curling during cooking and also allows slightly better penetration of the marinade.

Cut the rack of ribs in half.

Step 3:
Place the ribs meat side up in a glass dish and pour the marinade over the ribs.

Flip the ribs meat side down in the dish and spoon some of the marinade over the back of the ribs.

Cover and let sit overnight.

Optional: Soak 4 cups of Apple wood smoking chips in water for about an hour before cooking the pork ribs.

Step 4:
Preheat the barbeque to 300F and set up for indirect grilling.

If using gas and you plan on using smoking chips preheat to high, otherwise just heat to 300F indirect.

Place 1 cup of Apple wood smoking chips on the coals (if using gas then put chips in now and when they begin to smoke reduce heat to 300F)

Place a disposable aluminum pan of water under the grate.

Place the ribs in the roasting rack on the grate over the pan of water.

Reserve the marinade.

Close the lid for 30 minutes.

Bring the reserved marinade to a boil then reduce heat to simmer for 10 minutes. This will reduce the volume of marinade and make it slightly thicker.

When the ribs have been in the BBQ for 30 minutes, lift the lid and baste them with the reduced marinade sauce.

Close the lid.

In another 30 minutes add the rest of the smoking chips. Any more after this point is not going to have any effect.

Step 5:
After 3 hours check on the ribs, if the outside is getting dark and crispy and the meat has shrunk back from the ends of the bones 1/4" or more then it's time to remove these tasty pork ribs from the grill.

Size of the ribs and temperature of barbeque determines the cooking time (between 3 and 4 hours).

Serve immediately,

Enjoy!