© Con Poulos
Active Time
45 MIN
Total Time
3 HR
Serves : 4

Star chef Danny Bowien coats ribs with a soy-spiked caramel glaze, which makes them savory and sweet. His tiki-style garnishes: shredded coconut, maraschino cherries and, when he has them handy, cocktail umbrellas. Slideshow: Tiki Cocktail Party

How to Make It

Step 1    Make the Pineapple Pickles

In a large saucepan, combine the vinegar with 1 1/2 cups of water and the sugar, chiles and garlic. Cook over moderate heat, stirring, until the sugar dissolves, about 3 minutes. Transfer the pickling liquid to a large heatproof bowl and let cool to lukewarm. Add the pineapple and let cool completely, then cover and chill overnight.

Step 2    Prepare the Ribs

Preheat the oven to 375°. Toast the macadamia nuts in a pie plate for 5 minutes, until golden. Let cool. Leave the oven on.

Step 3    Prepare the Ribs

Set the ribs on a rack over a rimmed baking sheet and rub them all over with the oil; season with salt and pepper. Roast for 2 hours, until golden brown and very tender. Let cool, then cut the rack into single ribs.

Step 4    Prepare the Ribs

Meanwhile, in a saucepan, cook the sugar with 1/4 cup of water over moderate heat, stirring, until the sugar dissolves. Add the cinnamon stick, star anise, fennel seeds and 1/4 teaspoon of pepper. Cook, without stirring, until a frothy, deep-amber caramel forms, 7 minutes. Off the heat, whisk in the soy sauce and fish sauce. Strain the caramel into a bowl; keep warm.

Step 5    Prepare the Ribs

Using a small, sharp knife, peel the orange, removing any bitter white pith. Working over a bowl, cut between the membranes to release the sections.

Step 6    Prepare the Ribs

In a large skillet, combine the ribs with 1 cup of the caramel. Cook over moderately high heat, tossing frequently, until the ribs are well glazed, 6 minutes; transfer to a platter. Garnish with some of the pineapple pickles and the mandarin sections, maraschino cherries, macadamia nuts and shredded coconut and serve with the remaining pineapple pickles.

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