Kona Coffee Ribs with Hawaiian Slaw

SERVES: 3-4PREP TIME: 20 MINSCOOK TIME: 40 MINS

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Ingredients:

    Ribs Ingredients:
  • Full rack Baby back pork ribs (approximately 3lbs), membrane removed
  • Your favorite homemade or store bought pork rub
  • 2 bottles King's Hawaiian® Kona Coffee BBQ Sauce
    Hawaiian Slaw Ingredients:
  • 1 8 oz. bag fresh coleslaw mix
  • 1 cup carrots, shredded
  • 1 cup Del Monte® Pineapple chunks, drained, ½-inch dice
  • ¾ cup Mauna Loa® Macadamia Nuts, chopped
  • 3 scallions, sliced
  • 1 tablespoon ginger root, grated
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • ½ lime, juiced
  • 1 teaspoon sesame seeds, toasted
  • 1/8 teaspoon red pepper flakes (optional)

Preparation:

Ribs Preparation:

STEP 1

Generously season ribs with rub covering both sides. Wrap ribs in foil. From here you can choose to put ribs in oven, or you can let marinate overnight.

STEP 2

If taking ribs out of fridge, let sit for 15-20 minutes to get back to room temperature. You can preheat your oven to 325º at this time. When ribs are ready, place them in the middle rack of the oven and roast for approx. 1.5-2 hours, or until fork tender.

STEP 3

After roasting, place ribs onto grill at medium heat. Baste your ribs with King’s Hawaiian Kona Coffee BBQ Sauce, close lid and let cook for 5 minutes. Then flip your ribs, baste and let cook for another 5 minutes. Repeat these steps for a total of 20 minutes.

STEP 4

When done let ribs rest for a few minutes, cut them up, lather with more sauce, serve with Hawaiian Slaw.

Notes:

Removing the membrane from ribs is easier than it sounds. Simply use a sharp knife to get under the membrane layer to start. Then use a paper towel to grab the corner (because it’s slippery) and peel it back, similar to peeling back a piece of tape. You can also look videos up online.

Hawaiian Slaw Preparation:

SERVES 6 (1 cup) • PREP TIME 20 minutes • REFRIGERATE 30 minutes

STEP 1

Combine slaw mix, carrots, pineapple, macadamia nuts and scallions in a large bowl and set aside.

STEP 2

Whisk remaining ingredients together in a small bowl and pour over the slaw mixture. Toss to coat.

STEP 3

Cover and refrigerate for at least 30 minutes before serving.