2 whole slabs pork ribs, cut into sections of 3 ribs each enough water to cover ribs in stockpot ½ cup sea salt 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 ½ cup vinegar ½ cup honey 2 cups onions, minced 2 teaspoon liquid smoke 2 teaspoon chili powder 1 teaspoon coarsely cracked black pepper 2 Tablespoons steak sauce ½ teaspoon dry mustard 1 cup canned crushed pineapple 1 Tablespoon garlic, minced
Place ribs in stockpot and cover with water. Start with ½ 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 one 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.