Hawaiian Pork Spare Ribs

I had this recipe in the back burner of my mind for months. Then pork spare ribs were on sale and it sparked my cooking impulses hot enough to prepare these beauties. As if anyone needed an excuse to make wicked good Hawaiian spare ribs that will make your taste buds dance the hula.

Paleo Hawaiian Spare Ribs

Traditional Hawaiian spare ribs are roasted with pineapple, ketchup, soy sauce, and a lot of sugar. I had to take a mental time out to devise a plan of attack for making the traditional version Paleo friendly that still reflected sweet and tangy essence of the original recipe.

Paleo Hawaiian Spare Ribs

The soy sauce is easily replaced by the Paleo equivalent, coconut aminos and the sugar with coconut palm sugar. You may also use more pineapple or medjool dates in place of palm sugar to abide with the Whole 30 rules.

Paleo Hawaiian Spare Ribs

The ketchup was a hurdle, as a true Paleo ketchup is not available on the market shelf and must be home made. Yea, I spent a rainy day preparing my Slow Cooker Paleo Ketchup specifically for this dish. So I’m biased when I say to use my recipe. :) Still, any ketchup will work just fine Paleo approved or not.

Paleo Hawaiian Spare Ribs

A balance of tropical sweetness and tang blend over pork spare ribs and roast together for a few hours. Hawaiian flavors imbue into the juicy meat and give a pleasant bite of Aloha!

Paleo Hawaiian Spare Ribs
Prep time
Cook time
Total time
Recipe type: BBQ
Cuisine: Hawaiian
Serves: 6
  • 3 lbs of Pork Spare Ribs
  • 2 Tablespoons of Sea Salt
  • 1 Tablespoon of Black Pepper
  • ¾ cup of Paleo Ketchup
  • ⅓ cup of Vinegar
  • 1 ten ounce can of Pineapple Chunks
  • 2 Sweet Onions, quartered
  • 6 Garlic Cloves, minced
  • ¼ cup of Coconut Aminos (or Soy Sauce)
  • 2 Tablespoons of Grated Fresh Ginger
  • ⅓ cup of Coconut Sugar
  • 1 Tablespoon of Worcestershire Sauce
  • 1 Tablespoon of Cooking Fat (coconut oil, lard, ghee)
  1. Preheat oven to 450F
  2. Rub each spare rib with the cooking fat. Sprinkle 1T of the salt and 1T of the pepper on all sides of each spare rib.
  3. Place each rib flat on a roasting pan. Drizzle 1T of the coconut aminos/soy sauce on top of the spare ribs. Bake at 450F for 20 minutes.
  4. Combine the ketchup, vinegar, pineapple, onion, garlic, remaining coconut aminos/soy sauce, ginger, worcestershire sauce, and coconut sugar.
  5. Pour the sauce evenly over the ribs.
  6. Reduce the over temperature to 325F. Cover the roasting pan and bake for about 2 hours.
  7. Remove the lid and roast for another 30 minutes to reduce the sauce.

 Sharon’s Notes

  • You can substitute and equal amount of medjool dates for the coconut sugar.

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