These Huli Huli Ribs with Sriracha BBQ Sauce are my version of a traditional Hawaiian dish.
This recipe makes tender and juicy baby back pork ribs that are smothered in spicy seasonings, cooked to perfection, then doused in a sweet and spicy Sriracha BBQ sauce.
Prep for Huli Huli Ribs with Sriracha BBQ Sauce
So, we’re starting our Huli Huli Ribs with…yep, you guessed it…a killer seasoning blend! First, mix together garlic salt, black pepper, smoked paprika, and ancho chile powder.
Next, without removing the membrane from the ribs, lather the baby back pork ribs with oil. Secure the ribs into your grilling basket and skewer onto a rotisserie OR set up your grill for medium heat cooking for the ribs.
Say Hello to Huli Huli Ribs with Sriracha BBQ Sauce – Let’s Get Cooking!
Next, it’s time to cook and you have a couple of cooking options. Huli Huli is Hawaiian for a style of rotisserie cooking. We emulated this technique using a rotating grilling basket because we wanted to keep it more authentic. However, another option for cooking is to simply place the ribs directly on the grill, flipping as needed to cook all over.
So, preheat to a medium temperature of about 325ºF. Next, add the ribs to the grill and allow them to cook for 2 to 2.5 hours.
If you are cooking the beef directly on the grill or in a grilling basket, place the bone side toward the fire and the fat side up for the first 45 minutes of cooking time. This allows the fat to drip down over the meat will baste it for a richer flavor and more tender texture.
Thirty minutes into cooking the ribs for the Huli Huli ribs with Sriracha BBQ sauce, spritz the meat with a mixture of pineapple juice and apple cider vinegar to make sure the meat doesn’t dry out. Repeat the spritz step every 15 minutes. The more moisture the better!
At 2 hours, check the internal temperature of the ribs to see if they are at 170ºF. If not, continue cooking, checking every few minutes until the beef reaches the correct internal temperature.
Sriracha BBQ Sauce for the Huli Huli Ribs
Next up, our Sriracha BBQ sauce, because Huli Huli Ribs need this sauce. Trust me. This sauce is a perfect explosion of sweet, spicy, and tangy flavors.
So, start the Sriracha BBQ sauce process about 30 minutes before the ribs are done. Place a basting skillet over the fire at a medium-high heat, then add in the ketchup, apple cider vinegar, brown sugar, pineapple juice, honey, and Sriracha. Simmer until the brown sugar is dissolved and the sauce is fully incorporated and bubbling.
Next, pull the sauce off the grill and begin basting the outside of the ribs during the last 10 minutes of their cooking time.
Finish and Serve Your Huli Huli Ribs with Sriracha BBQ Sauce
Finally, it’s time to finish up and dig in!
Pull the ribs off of the grill and allow them to cool for 5 minutes. Next, slice between the bones and serve with additional Sriracha BBQ sauce on the side!
Huli Huli Ribs with Sriracha BBQ Sauce
Ribs & Seasoning:
- 2 Baby Back Pork Ribs
- 2 tbsp Garlic Salt
- 1.25 tbsp Black Pepper
- 2.5 tsp Smoked Paprika
- 2 tsp Ancho Chile Powder
- 2 cups Pineapple Juice
- ¼ cup Apple Cider Vinegar
Sriracha BBQ Sauce:
- ¼ cup of Ketchup
- 2 tbsp of Apple Cider Vinegar
- 1.5 tbsp of Brown Sugar
- 1.5 tbsp Pineapple Juice
- 1.5 tbsp of Honey
- 1 tbsp of Sriracha
- Begin by mixing together the garlic salt, black pepper, smoked paprika and ancho chile powder in a bowl. Without removing the membrane from the ribs, lather with oil and thoroughly season with the rib rub. Secure into your grilling basket, skewer onto a rotisserie or set up your grill for medium heat cooking for the ribs.
- Preheat your fire to a medium temperature (about 325F). You can cook these ribs on a rotisserie, leaning basket on right on the grill as long as they cook at the right temperature and do not get too much direct heat.
- Add your ribs to the grill and cook for 2 to 2.5 hours until they are 170F+ all over. If you are cooking in a grilling basket or directly on the grill, place the bone side toward the fire for the first 45 minutes before flipping every 15 minutes until done. If you are cooking on a rotisserie, it does not matter. About 30 minutes into cooking, spritz the ribs with the pineapple and apple cider vinegar. Spritz them every 15 minutes until they are done cooking.
- About 30 minutes before the ribs are done, add a basting skillet over the fire at medium high heat for your BBQ sauce. Add all the ingredients for the Sriracha BBQ Sauce and let simmer over the fire until fully incorporated. Once bubbling and mixed well, pull off and begin basting the outside of the ribs for the last 10 minutes of their cooking. When the ribs are done, pull them off and let them cool for 5 minutes.
- Slice between the bones, serve with more BBQ sauce on the side and enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!