Maui Ribs Recipe

Combine brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, ground ginger, and ground allspice in a bowl and whisk until evenly blended.

Prepare ribs

If not already removed, slide a thin knife under the membrane on the bone side of the ribs and peel it off. Pat ribs dry with paper towels.

Lightly coat both sides of the ribs with yellow mustard—this acts as a binder for the rub without adding a strong mustard flavor.

Generously apply the dry rub to both sides of the ribs, pressing it into the meat. Wrap each rack tightly in plastic wrap and refrigerate for at least 2 hours or preferably overnight for best flavor penetration.

Preheat oven to 275°F (135°C). If using a smoker, stabilize at 225–250°F (107–121°C) with mild fruit wood (apple or cherry) or hickory for ~3 hours.

Place rib racks bone-side down on a foil-lined rimmed baking sheet. Add a small oven-safe pan with 1 cup hot water beside the ribs to maintain humidity (optional). Cover ribs tightly with aluminum foil, sealing edges.

Bake in the oven for 2.5–3 hours (for 3 lbs of baby back ribs) until meat is tender and pulls back from the bones about 1/4 to 1/2 inch. If using a smoker, plan for about 3–4 hours depending on rack size and temperature.

While ribs are finishing, make the Maui glaze. In a small saucepan combine pineapple juice, soy sauce, brown sugar, grated ginger, minced garlic, rice vinegar, and pineapple jam and bring to a simmer over medium heat.

Reduce heat and simmer gently for 6–8 minutes to concentrate flavors. Taste and add sriracha if you want a touch of heat.

Mix cornstarch and cold water to make a slurry. Whisk the slurry into the simmering glaze and continue to cook 1–2 minutes until glaze thickens and coats the back of a spoon. Remove from heat and stir in unsalted butter for shine and mouthfeel.

When ribs are tender from the oven/smoker, remove foil and brush a generous layer of the Maui glaze over the meat side of the ribs.

Option A — Broiler/Grill: Place glazed ribs under a preheated broiler (high) about 6 inches from heat or transfer to a hot grill set to medium-high. Broil or grill for 3–5 minutes, watching carefully, until glaze bubbles and slightly caramelizes. Rotate and re-glaze once more and repeat for another 2–3 minutes if needed to build a sticky finish. Option B — Smoker/Indirect Grill: Return to smoker or grill over indirect heat for 10–15 minutes, brushing additional glaze every 3–5 minutes until sticky and glossy.

Remove ribs and allow to rest 5–10 minutes. Slice between bones into individual portions.

Sprinkle chopped cilantro, sliced green onions, and toasted sesame seeds over the sliced ribs. Serve remaining glaze on the side.