Hawaiian Backribs

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Prep Time: 10 minutes plus marinating time

Cook Time: 2 1/2 hours

Servings: 6


  • ⅓ cup
  • 3 tbsp
    fish sauce
  • 2 tbsp
    dry sherry
  • 2 tbsp
  • 1 tbsp
    canola oil
  • 1 tbsp
    fresh ginger, grated
  • 3 cloves
    garlic, minced


  • 1 rack
    Good Nature® Pork Loin Backribs
  • 1 large
    pineapple, peeled, quartered lengthwise & cored
  • 3 tbsp
    butter, melted
  • 2 tbsp

In a medium bowl, combine all marinade ingredients. Reserve ½ cup. Combine remaining marinade and ribs in a large resealable bag and toss to coat. Marinate in the refrigerator at least 2 hours or up to overnight.

Arrange oven rack in upper third of oven. Preheat oven to 300°F.

Place a wire rack on a foil lined baking sheet. Remove ribs from marinade. Place ribs, meaty side up, on rack. Place ribs in oven and bake for 45 minutes. Remove ribs from oven and baste with reserved marinade. Return ribs to oven for 45 minutes. Remove ribs and baste again. Return ribs to oven and bake for an additional 30 minutes or until the meat pulls away from the bone. Transfer ribs to cutting board; cover and keep warm.

Preheat grill to medium-high. Cut each pineapple quarter lengthwise into ½” pieces. In cup, mix butter and honey; brush half on pineapple. Grill pineapple 3 to 4 minutes, brushing with the remaining butter and honey, until browned and hot. Grill ribs, uncovered, for 4 to 5 minutes or until evenly charred, turning ribs halfway through grilling. Remove to cutting board and let rest 3 minutes.

Slice ribs between bones and serve with pineapple.

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