Mango BBQ Ribs and Huli Huli Chicken
Hawaiian-Style Plate with Rice and Macadamia Cabbage Slaw
Serves 4 · Prep: 35 minutes · Cook: 2 hours 15 minutes · Rest: 1 hour · Total: 3 hours 50 minutes
Some dinners give you a main and a side. This one gives you sticky ribs, charred chicken, rice, and cold cabbage slaw, which is frankly a much better arrangement. The mango barbecue sauce is glossy and sweet, but the vinegar keeps it from tasting like candy.
The ribs take a couple of hours, so let them have the oven and marinate the chicken while they cook. By the time the ribs are sticky, all that is left is grilling the chicken and stopping everyone from pulling bones off the sheet pan.
Ingredients
For the huli huli chicken
- ½ cup pineapple juice
- ¼ cup soy sauce
- 2 tablespoons packed brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 1 tablespoon finely grated fresh ginger
- 2 garlic cloves, finely grated
- 1 teaspoon toasted sesame oil
- 1½ pounds boneless skinless chicken breasts or thighs
For the ribs
- 1 rack baby back ribs, about 2½ pounds
- 1½ teaspoons kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
For the mango barbecue sauce
- ½ cup mango preserves
- ½ cup ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon packed brown sugar
- 1 teaspoon grated fresh ginger
- ½ teaspoon smoked paprika
- Pinch of cayenne, optional
For the macadamia cabbage slaw
- 4 cups finely shredded green cabbage
- 1 baby bok choy, thinly sliced
- 3 scallions, thinly sliced
- ⅓ cup mayonnaise
- 2 tablespoons rice vinegar
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ⅓ cup roasted macadamia nuts, roughly chopped
For serving
- 3 cups cooked jasmine rice
Instructions
- 1
Marinate the chicken
Whisk the pineapple juice, soy sauce, brown sugar, rice vinegar, ketchup, ginger, garlic, and sesame oil together. Put the chicken in a shallow dish or zip-top bag, add the marinade, and refrigerate for at least 1 hour and up to 8 hours.
- 2
Season the ribs
Heat the oven to 300°F. Remove the thin membrane from the back of the ribs if it is still attached. Mix the salt, smoked paprika, garlic powder, and black pepper, then rub the mixture over both sides of the rack.
- 3
Bake the ribs
Set the ribs meat-side up on a foil-lined sheet pan. Cover the pan tightly with another sheet of foil and bake for 1 hour 45 minutes to 2 hours, until the meat is tender but the rack still holds together.
- 4
Make the mango barbecue sauce
Combine the mango preserves, ketchup, apple cider vinegar, soy sauce, brown sugar, ginger, smoked paprika, and cayenne in a small saucepan. Simmer over medium-low heat for 8 to 10 minutes, stirring often, until glossy. It will spit if the heat is too high. Turn it down and save yourself the cleanup. Set aside ⅓ cup in a clean bowl for serving.
- 5
Make the slaw
Toss the cabbage, bok choy, and scallions together. Whisk the mayonnaise, rice vinegar, honey, and salt in a separate bowl. Pour the dressing over the vegetables, add the macadamia nuts, and toss again. Refrigerate while the meat cooks.
- 6
Glaze the ribs
Remove the top foil and raise the oven to 425°F. Brush the ribs generously with mango barbecue sauce. Roast uncovered for 10 minutes, brush them again, and roast for another 5 to 10 minutes, until the sauce is sticky and dark at the edges.
- 7
Grill the chicken
While the ribs finish, heat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and let the excess drip off. Grill for 5 to 7 minutes per side, depending on thickness, until browned and cooked through. Discard the used marinade and let the chicken rest for 5 minutes.
- 8
Serve
Cut the ribs into two- or three-bone portions and slice the chicken. Serve both with jasmine rice, cold macadamia cabbage slaw, and the reserved mango barbecue sauce.
Shortcuts and substitutions
Bottled barbecue sauce
Stir ½ cup mango preserves into 1 cup of a not-too-smoky barbecue sauce. Add a splash of vinegar if it tastes very sweet. This is the shortcut I would actually use, especially if the slaw and marinade are already happening.
Boneless chicken thighs
They stay juicy and are harder to overcook than chicken breasts. Grill them for about 5 to 6 minutes per side.
Bagged slaw mix
Use one 12- to 14-ounce bag in place of the cabbage and bok choy. Add the scallions and macadamia nuts as written.
No grill
Cook the chicken in a lightly oiled cast-iron skillet over medium heat, or roast it at 425°F until cooked through.
Recipe notes
Do not use fresh pineapple in the marinade
Fresh pineapple contains an enzyme that can make the outside of the chicken mushy. Bottled or canned pineapple juice has been heated, so it gives you the flavor without changing the texture.
Keep serving sauce separate
Scoop out the table sauce before the brush goes anywhere near the ribs. After that, the pot is basting sauce. No negotiations.
Make the slaw early
The slaw is better after 30 minutes in the refrigerator. Add the macadamia nuts just before serving if you want them especially crisp.
Use a rimmed sheet pan for the ribs
The ribs release fat and juices as they cook, so use a sheet pan with a raised edge. Covering it with heavy-duty foil makes cleanup much easier.
Check the chicken with a thermometer
The sweet marinade can make the outside look finished before the center is ready. Check the thickest part with an instant-read thermometer and cook the chicken to 165°F.
Expect some smoke from a grill pan
The sugar in the marinade can smoke when it hits a hot grill pan. Turn on the vent and open a window before you start cooking indoors.
Frequently Asked Questions
What is huli huli chicken?
Huli huli chicken is Hawaiian-style grilled chicken flavored with a sweet and savory marinade that commonly includes soy sauce, pineapple juice, ginger, garlic, and brown sugar.
Can I make the ribs a day ahead?
Yes. Bake the covered ribs until tender, cool them, and refrigerate. Bring them toward room temperature while the oven heats, then glaze and roast at 425°F shortly before serving.
Can I use spare ribs instead of baby back ribs?
Yes, but spare ribs are larger and usually need another 30 to 60 minutes at 300°F. They are ready for glazing when the meat is tender and has pulled back slightly from the bones.
What goes on a Hawaiian-style ribs and chicken plate?
Jasmine rice, macaroni salad, and cabbage slaw are all common partners. This version uses a macadamia cabbage slaw to give the rich meat something cold and crunchy.
Is mango barbecue sauce very sweet?
It is sweet, but apple cider vinegar and soy sauce keep it from tasting like jam. If your mango preserves are especially sugary, add another teaspoon or two of vinegar.
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