Here's a recipe from Dane Carlson (I'm reprinting it here so I have a record of it):

Roland's Teriyaki Glaze Pork Ribs: By popular demand, I'm sharing with you my secret Hawaiian recipe for teriyaki glaze pork ribs... a delightful island treat. Cook it over an outdoor grill, watch yourneighbors make a beeline for your back yard... :)

Roland's famous Hawaiian pork ribs in teriyaki glaze:

Couple big slabs pork ribs

Glaze sauce

• 1 cup soy sauce (Hawaiians say "Aloha Brand" soy sauce is best - can be found at Safeway)
• 1/2 cup water
• 2 heaping tablespoons crushed or grated ginger (mo betta if you peel the skin)
• 3 big fingers of garlic, minced
• 1.5 cups brown sugar (C&H preferably to support the workers on the 'aina)
• 2 tablespoons cooking sherry wine
• 3 cloves star anise (they sell in asian stores, kinda pricey but an important element)

Combine all sauce ingrients in a small pot, bring to boil then quickly turn to simmer, let the full flavors of the exotic ingredients meld, gingerly, full of love and aloha. (This might be a good time to put on a Don Ho album and down a couple of Mai Tai's!)

MEANWHILE, fill a big pot w/water and set to rumbling boil. Cut the ribs down to manageable portions and drop into boiling water. Let boil for an hour, oruntil the meat is tender. After boiling, remove from hot water and drain. Baste with brush with the sauce. Don't over coat with sauce cuz it will burn on the open barbeque fire... the sugar content is very flamable.

Cook on open barbecue, a low flame (let flame mellow first so its not jumping at your meat) for not more than 10 minutes or so - the meat is already cooked, the barbecue should just add a nice crisp and smoke flavoring to it. Baste with sauce using brush at least 2x during cooking time.

Finally, take majority of the sauce and thicken. Use 1 teaspoon of cornstarch mixed into about 1/2 cup of water as a thickening agent... slowly stir this into your reheated sauce - only adding as much as you need to thicken sauce. (Heat the sauce to high - nearly boiling, then quickly reduce to simmer -- watch it thicken with the cornstarch...)

Remove ribs from barbecue, place in serving dish, add sauce as a glaze atop ribs, garnish with diced green onions (scallions)...

Remove and eat... :)

[From the Desktop of Dane Carlson]

Thanks for posting this! I can't wait for a chance to try it out (mmmm Ribs)!