By Misty I.

Happy Independence Day!!! I have two questions for you….

#1…What are you doing for Independence Day? If you live in Hilo, I’m thinking you will probably watch the fireworks show happening from Coconut Island (Moku Ola) with your family.

#2…What are you eating on Independence Day? I have an idea, BBQ Pork Ribs! It’s easier than you think, promise!

My Mom used to make this all the time when I was a kid and although I don’t know for certain where she got the recipe, I do know that it’s “broke da mouth!” I want to say it’s from our old neighbor, Aunty Lorraine who was the best cook on Ainaola Drive, but I am not certain. Mom uses Country-style pork ribs and she boils it with ginger for 1.5 hours. Of course, I’ve changed it and made it easier! I buy St. Louis style rib slabs from Costco (comes with three slabs for about $30…cheap!) and I just bake it. This is waaaaaay better than boiling it as you don’t have to subject your poor nostrils to the smell boiling pork and clean up is easier too. I also prefer the “look” of the St. Louis ribs as they are much prettier than their oddly-shaped country-style pork rib cousins. Sorry Mom!

Misty’s Hilo-Style BBQ Pork Ribs

Ingredients:

3 slabs St. Louis Style Pork Ribs (about 10 lbs. total)
Salt to taste
Pepper to taste

SAUCE:

2 C Ketchup (Heinz)
1 ½ C Shoyu (Club Brand)
1 ½ C Sugar
⅔ C Oyster Sauce (Lee Kum Kee Brand)

Method:

1. Preheat oven to 300 degrees.
2. Line two sheet pans with heavy duty foil. Fit all three slabs (biggest slab by itself) onto both sheet pans and salt and pepper both sides. Carefully cover and tightly seal both pans and bake for 2.5 hours. Cool.
3. Combine the ketchup, shoyu, sugar and oyster sauce in a medium bowl. Set aside.
4. Slice cooled slabs into ribs and place in a large foil pan. Pour sauce over ribs and marinate for at least two hours but preferably overnight in the refrigerator.
5. Broil on hibachi to get color on ribs. They are fully cooked at this point but you need to watch them carefully as it’s high sugar content will lead to papa’a ribs.

Note: I know 10 pounds sounds like a lot, but it really isn’t. After it’s cooked, it fills a regular ½ foil pan.

Preheat oven to 300 degrees.

Line two sheet pans with heavy duty foil. Fit all three slabs (biggest slab by itself) onto both sheet pans and salt and pepper both sides. Carefully cover and tightly seal both pans and bake for 2.5 hours. Cool.

Combine the ketchup, shoyu, sugar and oyster sauce in a medium bowl. Set aside.

Slice cooled slabs into ribs and place in a large foil pan.

Pour sauce over ribs and marinate for at least two hours but preferably overnight in the refrigerator.

Broil on hibachi to get color on ribs. They are fully cooked at this point but you need to watch them carefully. High sugar content will lead to papa’a ribs.

That’s it! Only easy!