Jul 13 2026
Restaurants›Roy's Waikiki›Lilikoi & Chipotle Bbq Pork Rib Rack Recipe

Lilikoi & Chipotle Bbq Pork Rib Rack Recipe

Inspired by Roy's Waikiki
Time3h
Serves4

Yuzu Kosho Slaw | Sweet Corn | Satsuma Sweet Potato

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Ingredients

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Pork Ribs

Yuzu Kosho Slaw

Sweet Corn

Satsuma Sweet Potato

Method

Preparing the Pork Ribs

  1. 1

    Marinate the Ribs

    In a bowl, mix together Lilikoi puree, chipotle in adobo sauce, brown sugar, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Coat the pork ribs with the marinade and let them sit for at least 2 hours, preferably overnight in the refrigerator.

  2. 2

    Cooking the Ribs

    Preheat your grill or oven to 300°F (150°C). Place the ribs on the grill or in a roasting pan covered with foil. Cook for 2.5 to 3 hours, basting with leftover marinade every 30 minutes until tender and caramelized.

Making the Yuzu Kosho Slaw

  1. 3

    Prepare the Slaw

    In a large bowl, combine the shredded cabbage and grated carrot. In a separate bowl, mix yuzu kosho paste, mayonnaise, rice vinegar, salt, and pepper. Pour the dressing over the cabbage mixture and toss until well coated.

Cooking the Sweet Corn

  1. 4

    Sauté the Corn

    In a skillet, melt butter over medium heat. Add fresh corn kernels and salt, cooking for about 5-7 minutes until the corn is tender.

Roasting the Satsuma Sweet Potato

  1. 5

    Roast the Sweet Potatoes

    Preheat the oven to 400°F (200°C). Toss diced Satsuma sweet potatoes with olive oil, cinnamon, and salt. Spread them on a baking sheet and roast for 25-30 minutes or until tender and caramelized.

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