Post #802896 by MadDogMike on Thu, Apr 14, 2022 4:49 PM

Went to Maui a couple weeks ago and it inspired me to try Huli Huli Ribs and Chicken. Pork ribs and Chicken Thighs (with bone and skin) 1 cup pineapple juice 1 cup pineapple chunks 1/2 cup soy sauce 1/2 cup brown sugar 1/2 cup ketchup 1/4 cup sherry 1/4 cup honey 1 tbsp fresh ginger grated 4 garlic cloves minced 1/2 tsp sesame oil tbsp Sriracha (or sambal oelek chili paste) In a blender add the pineapple juice, pineapple chunks, soy sauce, brown sugar, ketchup, sherry, honey, ginger, garlic, sesame oil, Sriracha and pulse several times. Reserve 1 1/2 cups for basting. In separate bags, marinate the ribs and chicken overnight. The Hawaiians use kiawe, Hawaiian Mesquite, to cook and smoke with. Different species than our western mesquite but very similar so I used western mesquite for smoke. Smoke according to your smoker and preferences. I have an old propane water smoker, not one of those fancy schmancy microprocessor pellet smokers LOL I smoked the ribs about 5 hours and the chicken about 2 hours at 225. During the last hour of cooking, baste with reserved marinate every 15 minutes

Serve with fake poi (mashed potatoes and purple food coloring LOL), Teriyaki Roasted Vegetables, and Maui Mud Pie