Rania’s Recipes: Big Island Ribs, Lime & Coconut Rice

(Photo Courtesy of Rania Harris)

(Photo Courtesy of Rania Harris)

If you’re looking to try your hand at some island cuisine, be sure to check out these two recipes from Rania Harris today!

The Big Island Ribs

  • 4 pounds Baby Back ribs
  • 2 ½ cups crushed pineapple (drained)
  • 1 cup ketchup
  • ½ cup packed brown sugar
  • 1/3 cup apple cider vinegar
  • ¼ cup soy sauce
  • 2 tablespoons freshly grated ginger
  • ½ teaspoon dry mustard (or more to taste)
  • 3 cloves garlic – chopped
  • Salt and pepper to taste

Directions:

Preheat oven to 300 degrees.

Cut the pork ribs into halves. Place on a baking pan lined with parchment. Season with salt and pepper. Cover with foil and bake for 2 ½ – 3 hours. They will be very tender.

In a mixing bowl combine the crushed pineapple, ketchup, brown sugar, vinegar, soy sauce, ginger, dry mustard and garlic. Blend thoroughly. Spoon generous amounts of sauce over the ribs.

Heat grill to medium-high heat. Remove the ribs from the sauce. Grill each side evenly until brown or until the meat tests done. Brush all sides of the ribs with the remaining sauce.

Serves: 4

Lime and Coconut Rice

  • 4 cups water
  • 2 cups uncooked rice
  • 1-tablespoon chicken base
  • 1/4 cup unsalted butter
  • 1 cup toasted cashews
  • 1 tablespoon chopped fresh ginger
  • 1-teaspoon Dijon mustard
  • 1 tablespoon chopped Chile pepper or to taste
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons freshly grated lime peel
  • 1/2 cup grated coconut (unsweetened is preferable)
  • Salt and pepper to taste

Directions

Bring water, rice and chicken base to a boil. Stir once. Lower heat and cover pot. Simmer rice until rice is cooked through – do not stir. Rice should be cooked in about 16 – 20 minutes.

Melt butter in a saucepan – add cashews and ginger – cook for one minute.

When rice is cooked – add cashew mixture, mustard, Chile pepper, cilantro, lime juice and coconut. Season to taste with salt and pepper – if needed.

Serves: 8

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