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Hawaiian BBQ Ribs – oven baked ribs with a sweet and spicy Hawaiian-inspired sauce made with hoisin sauce, soy sauce, pineapple juice, fresh ginger, and sriracha. They are so tender and delicious!

Hawaiian BBQ Ribs - oven baked ribs with a sweet and spicy Hawaiian-inspired sauce made with hoisin sauce, soy sauce, pineapple juice, fresh ginger, and sriracha. They are so tender and delicious!

Hi guys, how was your weekend?

We went to the lake, of course, and now I am quite sunburnt but it was worth it. And then I made ribs! And that’s always exciting. 

I’ve realized just how much I love ribs recently. I never loved ribs covered in thick globs of barbecue sauce and now that I’m making my own and saucing them how I want, I’m really loving them. The taste of fresh pork alone is so delicious – it doesn’t always need all that gloopy barbecue sauce. 

Okay, yeah, I know, I called these Hawaiian BBQ Ribs but it’s not your typical barbecue sauce! The pork is still the star here. 

Click for the full recipe

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Yep, bringing you a grill recipe 4 days after we got 8 inches of snow. We’re those people.

In fact, if you follow me on Instagram, you probably saw that my husband was smoking and grilling in the snow a few weeks ago. In shorts, by the way.

(He also sleds in shorts which is probably another blog post altogether.) 

It turns out that there’s a name for those of us who deal with the rain, snow, or whatever else mother nature wants to throw at us.

We’re Evergrillers. We grill year round and we strive to get the perfect char on every piece of meat no matter what the weather’s throwing at us. 

And by we, I obviously mean my husband. While I supervise from the kitchen window. 

So Kraft Barbecue Sauce has created this awesome Grill ‘N’ Flip Mitt. It’s a specially designed fire-resistant glove that protects from both the heat of the grill and the chill of winter. And you can see in my picture below that the design at the top enables you to hold onto any tool  you may need during the grilling process. 

Kraft Barbecue Sauce is also celebrating the recent launch of their revamped line of sauces with recipes that feature high-quality ingredients like tomatoes, sweet molasses, cider vinegar, and cane sugar. Plus, the bottles got a super cute makeover. 

If you’re an Evergriller, you’re gonna want to enter the giveaway Kraft Barbecue Sauce has going. One person will win their own Grill ‘N’ Flip Mitt and a year supply of Kraft Barbecue Sauce. Make sure you go HERE and enter before January 30!

Now about these Orange Barbecued Ribs … so good. To make the orange barbecue sauce, you just mix a bit of the Kraft Barbecue Sauce with some orange zest and fresh orange juice and just a dash of crushed red pepper flakes. It’s sweet and spicy and delicious. I think it would be delicious on chicken too if that’s more your style! 

Click for the full recipe

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These ribs were a French Fridays with Dorie recipe back when I was living the high life in Army lodging so I didn’t get a chance to make them and I’ve been thinking about them ever since. Pour Coke on anything and I’m game for it even if the other FFwD’ers didn’t exactly give it rave reviews.

These ribs were really simple, much simpler than I imagined baking ribs would be. They’re rubbed with a mixture of Chinese 5-spice, apricot jam, orange juice, and lemon juice and then baked. After cooking for awhile, you pour the Coke over top and let them soak up all the goodness. Yes, they were as good as they sound. I will say that the Chinese 5-spice was very strong and I would probably half that next time around but other than that, a great recipe that I’d be happy to enjoy again!

Cola & Jam Ribs
Prep Time
20 mins
Cook Time
1 hr 30 mins
 
Servings: 4 - 6 servings
Ingredients
  • 1/3 cup apricot jam
  • 1/3 cup orange juice
  • juice of 1 lemon
  • 1 1/2 teaspoons Chinese 5-spice powder
  • 1/2 teaspoon ground ginger
  • salt and pepper
  • 1 rack spareribs about 3 pounds
  • 1 cup Coca-Cola
Instructions
  1. Center a rack in the oven and preheat the oven to 350F.
  2. Stir the apricot jam and orange juice together and heat them for 1 minute in a microwave oven, or warm them in a saucepan, just until the mixture simmers. Let cool a little, then stir in the lemon juice.
  3. Mix the 5-spice powder, ginger, and some salt and pepper together.
  4. Cut the rack of ribs in half. Working your knife in between every 2 or 3 ribs, make a slash to separate them a bit. (This will help keep the ribs flat when you roast them.) Rub the ribs with the spice mix and then with the jam. (If you want to marinate the ribs, cover and refrigerate them for a few hours, or for as long as overnight.)
  5. If you’ve got a roasting pan large enough to hold both pieces of pork, use it; if not, put each piece in its own baking pan. Pour a few tablespoons of water around the ribs and slide them into the oven.
  6. Bake the spareribs for 45 minutes, then baste them and add a little more water if you think the pan looks dry or if the marinate is sticking and blackening. Roast for another 45 minutes, basting occasionally.
  7. Pour the Coca-Cola around the ribs and then baste every 5 minutes or so for 30 minutes. At this point, the ribs will be cooked through, juicy and glazed. If you’d like them more well-done or the glaze darker, rub the ribs under the broiler to finish them.
  8. These are at their best warm or at room temperature, so give them a little rest after they come out of the oven, then cut the ribs apart.
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