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There is nothing better than firing up the grill and making a meal that tastes like summer. These Easy Grilled Hawaiian Pork Ribs are coated in a sweet and savory pineapple glaze with just the right amount of garlic, ginger, and smoky flavor.

They're tender, sticky, and packed with tropical flavor that will have everyone reaching for seconds.

Whether you're hosting a backyard barbecue, celebrating a holiday, or simply craving something different for dinner, these Hawaiian-inspired ribs are surprisingly easy to make.

These ribs are super flavorful and extremely tender. The best part is that they are easy peasy to make!

Why You'll Love This Recipe

• Sweet and savory tropical flavors
• Perfect for summer cookouts
• Easy homemade glaze
• Great for entertaining
• Can be made with baby back or St. Louis-style ribs
• Leftovers taste amazing

How to Make Easy Grilled Hawaiian Pork Ribs

We wanted to do something different this year for our Easter meal. Of course, everyone else was on board so we decided on doing some ribs instead of the traditional Easter ham.

With my ribs purchase, I also bought a regular bottle of barbecue sauce and a small can of crushed pineapple. I wanted to give this recipe a Hawaiian flare.

One of the things I really and truly love about Smithfield ribs is that there is no prep. They are already super tender. With these, I just have to grill them until they are done for the perfect taste and flavor.

I always start my ribs with this dry rub seasoning before putting them on the grill.

Then I they go in the oven for an hour on 300. This just gets them going before putting them on the grill.

While they are in the oven getting that first initial cook process going, I get my barbecue sauce made up. I add 1 small can of crushed pineapple with juice to 1 bottle of regular smoke barbecue sauce and mix together.

Then hubby heads outside to get our Weber Charcoal grill going. Seriously — there is no better grill on the market than a wonderful old style Weber Charcoal Grill.

Cooking the Ribs

Once the fire gets going good, I remove the ribs from the oven and get them on the grill. Since they've already slow cooked a bit in the oven, it won't take real long to get them finished on the grill.

For us, we like the black crusty edges of a rib. That sauce gets all caramelized on there and is just packed full of flavor.

After putting them on the grill, I start slathering them down with my Hawaiian style bbq sauce. Those little crushed pineapple pieces get grilled on there and the sugars start getting crispy and delicious and before long you have the most amazing grilled ribs that you will ever put in your mouth.

Tips for Perfect Grilled Ribs

• Let the ribs rest before cutting.
• Cook low and slow for the most tender ribs.
• Keep the lid closed as much as possible.
• Save fresh glaze for serving instead of using the glaze that touched raw meat.
• Don't sauce too early or the sugars may burn.

Storage

Store leftover ribs in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze cooked ribs tightly wrapped for up to 3 months.

Thaw overnight before reheating.

Reheating

Reheat covered in a 300°F oven for about 20 minutes, brushing with additional glaze before serving.

You can also warm individual portions in the microwave.

Frequently Asked Questions

Can I bake these instead?

Yes. Bake covered at 300°F for about 2½ to 3 hours, then uncover, brush with glaze, and broil for several minutes until caramelized.

Can I use country-style ribs?

Absolutely! Simply adjust the cooking time since country-style ribs cook faster.

Can I make the glaze ahead?

Yes! The glaze keeps in the refrigerator for up to one week.

What internal temperature should pork ribs reach?

For tender ribs, cook until they reach 195-203°F. At this point, the collagen has broken down, creating juicy, fall-apart ribs.

Love rib recipes? Check these out

• Grilled Ribs with Spicy Peach Glaze
• Instant Pot Country Style BBQ Ribs
• Easy, Fall-Off-the-Bone Oven-Baked BBQ Ribs