A New Installment of the World’s Best Ribs

I’m a little bit fickle, I’ll admit, with my continuing declarations about the world’s best ribs. That’s because almost every good rack of ribs is the best ribs I’ve ever tasted. You could rub motor oil on a rack of ribs, grill them, and they’d make my blog. I’m quite sure I’ve declared one rib preparation or another “The World’s Best Ribs” on several occasions in this forum alone. But this time I’m pretty sure I’m sharing the world’s best ribs recipe with you. Well, that is, at least until next time.

Hawaiian preparations are always some of the best with ribs — the smoky, fatty richness of the ribs blending perfectly with the sweetness and complex flavors of tropical fruits. One of the best racks I cook includes a marinade/glaze of coconut syrup, pineapple juice and fermented Chinese black beans. The particular recipe below, prepared in the video above, takes its cue from Korean kalbi. Serve it with the monster good Asian red cabbage slaw to win friends and influence people. For four people:

Hawaiian Soy Glazed Ribs

1 large rack baby back ribs
1/2 cup soy sauce
1/2 cup brown sugar
2 garlic cloves, peeled and grated on a Microplane grater (or minced)
1-inch piece of ginger, grated on a Microplane grater (or minced)
1 tsp sesame oil
a few shakes crushed red pepper
1 tbsp butter

Peel membrane off the back of the rib rack (use a flat head screwdriver to get started). Cut rack into two or three sections. Salt and pepper the ribs while you make the marinade.

Put brown sugar and soy sauce in a small saucepan with a little water. Add garlic and ginger over medium heat, and simmer until the sauce is thickened. Remove from heat, stir in sesame oil and red pepper, then fold in 1 tbsp butter.

When sauce cools, use half to baste the ribs and marinate an hour at room temperature or overnight in the fridge. Heat a gas grill to medium. Put the ribs on the grill and cook for about 20 minutes on each side, basting frequently with the reserved marinade to create a nice glaze. Cut mini-racks into individual ribs and serve with monster good Asian slaw.

*   *   *

Monster Good Asian Slaw

1/2 small head red cabbage, grated or finely shredded
3 scallions, sliced into 1-inch segments and then slivered lengthwise
1 small carrot, peeled and grated
2 tbsp rice wine vinegar
1 tbsp sugar
1 tbsp grapeseed oil
1 tsp soy sauce
1 tsp sesame oil
1 tbsp mayonnaise
salt & pepper

In a large bowl, toss the cabbage, scallions and carrot. Add remaining ingredients and mix thoroughly. Add salt and pepper to taste. Chill in the fridge until ready to serve.

Beverage suggestion: Kona Brewing Company Longboard Island Lager, a nice fruity viognier from California’s Central Coast (I like Andrew Murray), mai tai, Anchor Steam

11 Comments (+add yours?)

  1. paul
    Dec 02, 2010 @ 22:50:06

    Brother, you had me at ri . . .


  2. Annie
    Dec 02, 2010 @ 22:52:52

    Wow! Sounds incredible…will definitely be trying these. I’m always looking for that next great rib thing, too! Hard to beat pork and fruit. Does that sound weird??? (BTW, video not showing up in my browser, not sure if it’s just me or not)


    • scolgin
      Dec 02, 2010 @ 23:01:34

      Hi Annie,

      Thanks for the email. They’re REALLY good… I’m getting excited just thinking about them. LOL

      Hmmm, not sure why the video would not be showing up. It should simply play in the browser the way a You Tube video would. It’s kind of a short video, but gives you an idea of how those ribs look sizzlin’ on the grill. You can almost smell ’em!!

      You might check out a couple of the older videos on the site and see if they work for you. If not, let me know and maybe there’s something I need to look into.

      Thanks again!



  3. monica
    Dec 02, 2010 @ 23:15:04

    ooh, can’t wait to try them!! thanks sean 🙂


  4. Andrea Thompson
    Dec 03, 2010 @ 00:13:54

    Those sound GREAT! I LOVE ribs…..I remember one time years ago we met somewhere wierd like Redondo Beach; you, me, Steve and someone else….we were eating and at some point you said, “Like another rib scoobs??” It was so funny and cracked us up because that was the first time you called him that.


    • scolgin
      Dec 03, 2010 @ 00:29:50

      I remember that! Funny…

      I wish we were getting you guys Xmas presents because I’ve discovered the greatest BBQ book on earth (actually, a friend bought me a copy). I’m gonna bring it, though, so Scoobs can check it out by the pool w/ a glass of wine.



  5. Lisa Gaskin
    Dec 03, 2010 @ 01:34:20

    that sounds like almost exactly what I do as a chicken marinade…minus the sesame oil of course…I’ll try them!


  6. Lisa Gaskin
    Dec 03, 2010 @ 01:35:50



  7. monica
    Dec 06, 2010 @ 22:41:23

    What’s the name of the bbq cook book Sean?


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