Red Salt Sticky Ribs
On a recent visit to Kauaʻi, a rich chorizo mac and cheese pie arrived at the table with a perfectly crisp golden crust and a creamy center that made everyone pause for just a moment. It was simple, comforting, and unmistakably memorable.
This is my Porch to Palm interpretation—smoky chorizo folded into a creamy blend of cheeses, baked until deeply golden and just crisp around the edges.
The kind of dish that feels equally at home after a day at the beach or gathered around the table with friends.
Ingredients
For the Ribs
2½ to 3 pounds meaty beef back ribs
1 teaspoon Diamond Crystal kosher salt
½ teaspoon freshly cracked black pepper
1 teaspoon granulated garlic
½ teaspoon smoked paprika
1 tablespoon avocado oil
For the Lychee-Hoisin Glaze
½ cup hoisin sauce
2 tablespoons reserved lychee syrup (from canned lychees)
3 whole lychees, blended until completely smooth
1½ tablespoons low-sodium soy sauce
1 tablespoon unseasoned rice vinegar
2 teaspoons fresh lime juice
3 garlic cloves, finely grated
1 tablespoon freshly grated ginger
1 teaspoon toasted sesame oil
½ teaspoon crushed red pepper flakes (optional)
1 teaspoon honey, if the lychees aren't especially sweet
Method
Preheat the oven to 425°F.
Pat the ribs dry with paper towels. Rub evenly with the avocado oil, kosher salt, black pepper, granulated garlic, and smoked paprika. Allow the ribs to sit at room temperature for 20 minutes while the oven preheats.
Arrange the ribs on a wire rack set over a parchment-lined sheet pan. Roast for 15 to 20 minutes, until lightly browned and beginning to develop color around the edges.
Reduce the oven temperature to 300°F.
Wrap the ribs tightly in two layers of heavy-duty foil, sealing well to trap the steam. Return them to the sheet pan, seam-side up, and roast for 2 to 2½ hours, or until the meat has pulled back from the bones and the ribs are fork-tender.
Meanwhile, prepare the glaze. In a small saucepan, combine the hoisin sauce, lychee syrup, lychee purée, soy sauce, rice vinegar, lime juice, garlic, ginger, toasted sesame oil, crushed red pepper flakes, and honey, if using. Simmer gently over medium-low heat for 8 to 10 minutes, stirring occasionally, until the glaze is smooth, glossy, and coats the back of a spoon. If it becomes too thick, whisk in a teaspoon or two of warm water.
Remove the ribs from the foil and let them rest for 2 to 3 minutes. Lightly blot the surface with paper towels to remove excess moisture, allowing the glaze to cling beautifully.
Increase the oven temperature to 400°F.
Brush the ribs with a thin layer of glaze and return them to the oven for 4 to 5 minutes. Repeat this process two or three more times, building thin layers of glaze rather than one heavy coating. Reserve a small amount of glaze for serving.
Finish the ribs under the broiler for 45 to 60 seconds, just until the glaze begins to bubble and caramelize. Watch carefully, as the sugars can darken quickly.
Transfer the ribs to a cutting board and let them rest for 5 to 10 minutes before slicing between the bones.
Finish with sliced scallions, toasted sesame seeds, and fresh lime wedges. Serve warm with any remaining glaze alongside.
