2 whole slabs pork ribs, cut into sections of 3 ribs each
enough water to cover ribs in stockpot
one half cup sea salt (1/2 cup)
4 cloves of garlic, whole
1 finger fresh ginger, whole
2 green onions, whole
Haleiwa Barbecue Sauce:
1 teaspoon red chili flakes
2 cans (15 ounces) tomato sauce
2 cups brown sugar
one half cup vinegar (1/2 cup)
one half cup honey (1/2 cup)
2 cups onions, minced
2 teaspoon liquid smoke
2 teaspoon chili powder
1 teaspoon coarsely cracked black pepper
2 Tablespoons steak sauce
one half teaspoon dry mustard (1/2 teaspoon)
1 cup canned crushed pineapple
1 Tablespoon garlic, minced
Place ribs in stockpot and cover with water. Start with one half cup sea salt and keep adding until water taste salty, then add garlic, ginger, and green onions. Bring to a boil. Reduce heat and let simmer 45 minutes to 1 hour, or until ribs are tender.
While ribs are cooking, combine all barbecue sauce ingredients in a saucepan, bring to a boil, reduce heat and let simmer for 1 hour. Strain.
When ribs are tender, remove from stockpot and let cool. Brush with barbecue sauce and grill over hot coals on a hibachi until heated through. Baste the ribs with barbecue sauce as they cook.