Luau-Style Ribs with Horseradish Potato Skewers

Luau-Style Ribs with Horseradish Potato Skewers

Active Time

35 minutes

Total Time

2 hours, 30 minutes

Serving Size


Luau-Style Ribs Ingredients

  • 2 tablespoons blackening seasoning
  • 1 tablespoon brown sugar
  • 1 tablespoon reduced-sodium soy sauce
  • 3 lb pork baby back ribs
  • Aluminum foil
  • ½ cup pineapple juice (+ 1 cup if pressure cooking)
  • 1 cup Carolina-style gold barbecue sauce

Horseradish Potato Skewers Ingredients

  • 1 bag baby yellow potatoes (24–28 oz)
  • 3 tablespoons fresh tarragon
  • 2 tablespoons canola oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 8 (6-inch) wooden skewers
  • ½ cup horseradish sauce

Cooking Sequence

  1. Prepare ribs and begin to bake or grill (10 minutes)
  2. Cook ribs (2 hours)
  3. Prepare potato skewers and complete ribs; serve (25 minutes)

Luau-Style Ribs Steps

  1. Combine seasoning, sugar, and soy sauce. Rub mixture on both sides of ribs (wash hands).
  2. Bake (or grill): Preheat oven to 350°F (or preheat grill on medium). Place ribs on foil in single layer. Bring up ends of foil and double-fold both sides up to completely seal ribs. Place foil packet on baking sheet and bake 2 hours until ribs are 145°F (or place foil packet on covered grill 2 hours until ribs are 145°F).
  3. Preheat oven to broil on HIGH. Finish ribs by combining barbecue sauce and ½ cup pineapple juice. Open foil packet and coat ribs with one-third sauce mixture. Leave foil pack open; broil ribs on center rack 4–6 minutes (or remove ribs from foil and grill 6–8 minutes, turning often) until sauce is caramelized, basting as needed. Serve with remaining sauce for dipping.
  4. Chef's Tip: Coil ribs in multicooker pot (wash hands), then add 1 cup pineapple juice. Seal following manufacturer's instructions and cook on HIGH 30 minutes. Let pressure release naturally 10 minutes, then release remaining steam. Continue with step 3, using ½ cup juice from pot in place of pineapple juice and placing ribs on foil-lined baking sheet.

Other Preparation Methods

  1. Pressure Cooker: Cut ribs to fit in cooker, if needed. Place extra 1 cup pineapple juice in first, then add ribs (do not exceed cooker capacity). Seal cooker securely. Bring cooker up to pressure, then adjust heat as required by manufacturer. Cook 30 minutes. Follow manufacturer instructions to release pressure.
  2. CAUTION: Do not open the cooker until the unit has cooled and all internal pressure has been released. If the unit is difficult to open, the cooker is still pressurized–do not force it open. Any pressure in the cooker can be hazardous.

Horseradish Potato Skewers Steps

  1. Preheat grill (or grill pan) on medium. Halve potatoes; chop tarragon. Place potatoes in microwave-safe bowl and cover; microwave on HIGH 8–10 minutes until largest potatoes are tender when pierced with a fork. Let stand 2 minutes, then drain if needed. Add oil, salt, and pepper; stir gently until evenly coated.
  2. Thread 4–5 potatoes onto each skewer. Grill skewers 8–10 minutes, turning often, until potatoes are hot and slightly charred (or bake at 350°F 8–10 minutes until hot and golden).
  3. Stir tarragon into horseradish sauce; brush sauce over potatoes. Serve

Aprons' Advice

  1. Complete your meal with corn on the cob, Caesar salad, garlic bread, and Key lime pie for dessert.
  2. Grilling out or cooking inside? We give you both options in these recipes.

Nutritional Information

Luau-Style Ribs
Amount per ⅙ recipe serving: Calories 410, Total Fat 24.00g, Sat Fat 8.00g, Trans Fat 0.00g, Chol 90mg, Sodium 980mg, Total Carb 21g, Fiber 1.00g, Sugars 20g, Protein 26g, Calc 4%, Vit A 2%, Vit C 8%, Iron 6%

Horseradish Potato Skewers
Amount per ¼ recipe serving: Calories 290, Total Fat 16.00g, Sat Fat 2.00g, Trans Fat 0.00g, Chol 5mg, Sodium 420mg, Total Carb 35g, Fiber 3.00g, Sugars 4g, Protein 3g, Calc 10%, Vit A 0%, Vit C 10%, Iron 10%