Hawaiian BBQ Pork Ribs Recipe: Pineapple-Glazed Fall-Off-The-Bone Tender

This recipe brings the aloha spirit to your grill with a perfect balance of smoky depth and sweet tropical notes. My French training meets pitmaster tradition in every bite.

The secret is slow-cooking until the meat yields to the slightest touch, then finishing with a pineapple glaze that caramelizes into a tender, sticky coating.

Ingredients for Hawaiian Bbq Pork Ribs

Pantry staples meet tropical flair for ribs that taste like paradise.

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The ribs are everything here. Baby back ribs give you that perfect meat-to-bone ratio for fall-off-the-bone tenderness. Look for racks with good marbling at Costco or your local butcher—they’ll often trim the membrane for you if you ask. I always grab an extra rack for leftovers (they disappear fast). For the pineapple juice, canned works fine—just avoid anything with added sugar.

No fresh pineapple? Canned rings in juice are a solid backup (drain and pat dry first). Short on soy sauce? Tamari or coconut aminos work in a pinch. The brown sugar can be swapped for honey or maple syrup at a 1:1 ratio, but it’ll change the caramelization slightly. If you don’t have Dijon, regular yellow mustard plus a pinch of turmeric gets you close enough.

Leftovers keep 4-5 days in the fridge, but honestly they’re best eaten same-day. Freeze cooked ribs for up to 3 months—reheat in the oven wrapped in foil to keep them moist. The glaze can be made ahead and stored in the fridge for 1 week.

Step-by-Step Instructions for Pineapple-Glazed Pork Ribs

Here’s the method I’ve perfected for rib success—tender meat with sticky-sweet glaze.

Step 1: Dry Rub and Marinate the Ribs

Pat the 3 lb pork baby back ribs dry with paper towels, then remove the membrane if your butcher hasn’t already. I slide a butter knife under it to get started, then pull it off with a paper towel for better grip. Season both sides generously with the 1 tbsp kosher salt, 1 tsp smoked paprika, and 1 tsp ground black pepper.

In a bowl, whisk together the 1.5 cups pineapple juice, 0.5 cup brown sugar, 0.25 cup soy sauce, 4 cloves minced garlic cloves, 1 tbsp grated fresh ginger, and 2 tbsp olive oil. Pour half over the ribs, place in a resealable bag, and refrigerate for at least 4 hours or overnight. The longer they marinate, the deeper the flavor penetration.

Step 2: Slow-Roast the Ribs

Preheat your oven to 275°F. Remove the ribs from the marinade (reserve the marinade) and place them meat-side up on a foil-lined baking sheet. Cover tightly with foil to trap steam—this is what makes them fall-off-the-bone tender. Roast for 2.5 to 3 hours until the meat pulls back from the bones and bends easily when lifted with tongs.

Real talk: don’t rush this. The low and slow method breaks down the connective tissue without drying out the meat. If you’re short on time, you can increase the temperature to 300°F, but the texture won’t be as perfect.

Step 3: Make the Pineapple Glaze

While the ribs roast, combine the reserved marinade with the remaining 0.5 cup pineapple juice, 0.5 cup ketchup, 2 tbsp apple cider vinegar, and 1 tbsp Dijon mustard in a saucepan. Bring to a simmer over medium heat and cook for 15-20 minutes, stirring occasionally, until it thickens into a glossy glaze that coats the back of a spoon.

The vinegar might seem sharp at first, but it balances the sweetness beautifully. Taste and adjust seasoning if needed—remember, the glaze will concentrate as it cooks down.

Step 4: Glaze and Finish Under the Broiler

Carefully transfer the roasted ribs to a clean baking sheet, meat-side up. Brush generously with the pineapple glaze. Here’s the thing—don’t drown them. A thick, even coat is what you want. Position the oven rack about 6 inches from the broiler and broil on high for 3-5 minutes until the glaze caramelizes and bubbles.

Watch them like a hawk—sugar burns fast. Rotate the pan if necessary for even browning. Meanwhile, cut the 1 whole fresh pineapple into rings and grill or broil alongside the ribs for 2-3 minutes per side until grill marks appear.

Serve the ribs with extra glaze on the side and those beautiful pineapple rings. The meat should pull away from the bone with just a slight tug, and each bite should have that perfect balance of smoky, sweet, and tangy.

Make-Ahead Tips for This Recipe

Marinade Prep Ahead

Whisk together the pineapple juice, brown sugar, soy sauce, garlic, ginger, and olive oil up to 2 days in advance. The flavors meld beautifully overnight in the fridge. I often make extra to use as a basting sauce later. 💡

Rub the Night Before

Pat the ribs dry and apply the salt, smoked paprika, and pepper rub the evening before cooking. This gives the spices time to penetrate deeply. Store uncovered in the fridge to let the surface dry slightly, which helps the rub adhere better.

Slow-Roast Early

Complete the 275°F roasting step up to 24 hours ahead. Cool the ribs, wrap tightly in foil, and refrigerate. Before serving, reheat wrapped in foil at 325°F for 20-30 minutes, then glaze and broil as usual.

Glaze in Advance

The pineapple glaze keeps for 1 week in an airtight container in the fridge. Reheat gently on the stove before using, adding a splash of water if it thickens too much. This actually improves the flavor as the ingredients continue to marry. ✨

Pineapple Prep

Cut the fresh pineapple into rings up to 1 day ahead. Store in an airtight container in the fridge. For best results, pat dry before grilling to ensure good caramelization and grill marks.

Full Assembly

For stress-free entertaining, complete all steps except broiling up to 1 day ahead. When ready to serve, just apply the glaze and broil for 3-5 minutes. The ribs will taste just as fresh and delicious.