Devin here! While Kaite was at her bachelorette party I decided to have my friends over for a bbq. A couple of weeks ago Katie spoke with Tim from ADOBOLOCO and he wanted to share their Pau! Hana! gluten-free Hawaiian BBQ Sauce. Tim is a great guy and actually had his sauce tested for gluten and sent Katie the test results prior to her trying it. I was really excited to give it a try and couldn’t think of a better use then to slather it on some pork ribs.
This was the first time that I’ve grilled ribs so I decided to look at a few other recipes for tips and tricks. I was really surprised to find there were so many different recipes that used apple cider halfway through the cooking process. While at the store I found Golden State Cider’s, Mighty Hops, and got an idea. For those of you who saw our post a while back, we tried all of the Golden State Cider’s except for the Might Hops since it seemed everywhere we went they were all sold out. So once I saw it, I knew I had to try it as a replacement for the Apple cider vinegar.
After finding the cider it took me a little while to try and come up with a great side dish to go with the ribs. My normal go-to side would be beans, cornbread and coleslaw, but I thought those would have been too western for these ribs. I did a few different searches on google before I ended up finding a recipe online for a Banh Mi Slaw with a Creamy Sriracha Dressing and immediately thought that would work very well with the ribs.
Hope you all enjoy!
1 large Napa Cabbage, 2½ pounds
1 bunch of carrots, 1 pound
1 large cucumber, 10 ounces
1 small bunch of cilantro, 1 ounce
1 small bunch of basil, ½ ounce
1 bunch of green onions, thinly sliced
Jalapeno, sliced thin for garnish
Creamy Sriracha Dressing:
1 farm fresh egg
¼ cup rice vinegar
2 Gluten-free soy sauce
2 Tablespoons of sriracha, or to taste
1 Tablespoon Grade A maple syrup
¾ cup avocado oil
8oz of ADOBOLOCO Pau! Hana! Hawaiian BBQ
8 oz of Apple Cider (i decided to use the Mighty Hops Golden State Cider)
Bahn Mi Recipe
Finely shred the Napa cabbage. Wash and dry. Wash, peel, and cut the ends off the carrots. Grate the carrots and add them to the cabbage. Slice both ends off the cucumber and slice it into quarters lengthwise. Place the quarters flat side down on the cutting board and thinly slice them crosswise into triangular pieces. Chop all the herbs and add them to the slaw with the cucumber.
To make the dressing place all the liquid ingredients everything except the oil into a blender. Blend on low until combined, and with the blender running slowly drizzle in the avocado oil until the dressing becomes thick and emulsified.
Once its ready to eat drizzle the dressing over the slaw and mix well. Garnish with thinly sliced jalapenos.
If you don’t want to use all of the slaw or dressing they be stored separately for 2 days at this point until you’re ready to serve it.
Start by marinating the pork ribs in the Pau! Hana Hawaiian BBQ sauce for about an hour. Once your pork has been marinated its time to move it to the grill.
During the first part of grilling you will need to set your grill to 375 degree for the first 30 minutes. Also make sure that you place your ribs in indirect heat, my grill has three burners so I shut off the the back burner and placed the ribs on the top rack.
After your ribs have been cooking for 30 minutes remove them and place it on aluminum foil. I poured the Golden State Mighty Hops Cider all over the ribs, then finished wrapping it up in the foil to make sure I don’t lose any of the Cider. You can use any type of cider, alcoholic or not. Once you have wrapped it up place the ribs back in the grill at 375 for another 30 minutes.
Once they have finished grilling in the foil for 30 minutes, remove the ribs and place back in the grill at 250 degrees. At this time you will also coat both sides of your ribs in the Pau! Hana Hawaiian BBQ Sauce and cook for 5 minutes. Once the 5 minutes are up you will do another coat and flip your ribs. You will continue this process for a total of six times, which will be a total of 30 minutes. Take the ribs off the grill and serve them up with the bahn mi coleslaw.