Tinian Fiesta BBQ Pork Ribs
Pork spare ribs marinated in a soy, vinegar, and pineapple juice mixture, then slow-grilled over coconut husk charcoal for a smoky-sweet finish. This is a signature dish at Tinian's larger village fiestas.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Charcoal grill
- •Basting brush
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 32
- carbs
- 16
- protein
- 30
- calories
- 480
Instructions
- 1
Mix the soy sauce, vinegar, pineapple juice, brown sugar, garlic, and pepper in a bowl.
- 2
Soak the ribs in the marinade for at least 4 hours or overnight. Turn them occasionally.
- 3
Set up your charcoal grill for indirect heat.
- 4
Cover and grill the ribs over indirect heat for about 45 minutes. Turn occasionally and brush with reserved marinade.
- 5
Move ribs to direct heat for the final 10-15 minutes. Watch closely to char the surface without burning.
- 6
Let the ribs rest for 5 minutes. Slice between the bones and serve.
Chef's tips
Cook over indirect heat first, then finish over direct heat to brown the outside without burning the sweet marinade.
Storage
Refrigerate up to 4 days.
Reheating
Reheat wrapped in foil in a 300°F oven until warmed through, about 15 minutes.
Common mistakes to avoid
- •Grilling over direct high heat the whole time, which burns the sweet marinade before the meat cooks through
- •Not marinating the ribs long enough for the flavors to soak in
Serving suggestions
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