STUDIO CITY (CBS) — Our own Leyna Nguyen and Chef Larry Banares are cooking up classic cuisine all week to help you prepare a perfect July 4th feast!

Chef Banares, a Certified Executive Chef, brings more than 30 years of experience as chef, culinary educator, television personality, consultant and restaurateur to his post as Executive Chef on board the Queen Mary.

Recipe of the day: Chef Larry’s Huli-Huli BBQ Pork Ribs (4 Servings)


2 – 2 ½ lbs: Pork Baby Back Ribs
1/2 cup: Rice wine vinegar
1/2 cup: Soy sauce
1 cup: Water
8 – 10 each: Garlic cloves, minced
1/2 cup: Sugar
1 tsp: Whole black peppercorns, crushed
1/2 tsp: Salt

Chef Larry’s Huli Huli BBQ Sauce:

1/4 cup: Soy sauce
1 cup: Tomato ketchup
1/2 cup: Brown sugar
3/4 cup: Pineapple juice
1/4 cup Sake (Rice wine)
1 tsp: Fresh ginger, peeled and grated
1 each: Scallion, minced
1/2 tsp: Garlic, chopped
To taste: Fresh ground black pepper


Prepare marinade by combining rice wine vinegar, soy sauce, water, garlic, sugar, crushed peppercorns and salt in bowl. Pour marinade over ribs, seal and place under refrigeration. Marinate for at least 24 hours.

Prepare Chef Larry’s Huli Huli BBQ Sauce by placing soy sauce, brown sugar, pineapple juice, ginger and garlic in saucepan and bring to a simmer over medium heat. Reduce heat and stir in tomato ketchup, scallions and Sake, continue to simmer over low heat for 25 minutes. Stir constantly to avoid scorching. Season with pepper and remove from heat, reserve.

Preheat grill or BBQ. Remove ribs from marinade and drain well. Place marinated ribs on grill. Cook over medium low heat for 15 – 20 minutes per side. Baste ribs generously with Chef Larry’s Huli Huli BBQ Sauce during the last 3 – 4 minutes of cooking, Place ribs on a platter for service. Serve with remaining sauce.

For more information on Chef Larry, click here.

To learn more about Chef Larry’s cuisine, click here.

Feast On The Fourth Dishes:

»Beef Satay
»BBQ Shrimp
»BBQ Jerk Chicken
»Asian Slaw and Potato Salad


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