Source: Chefs Sky Ogata and Eric Yamaguchi, Big City Diner, Honolulu, Hawaii
4 pounds baby back ribs
1 large onion, thinly sliced
1 pound bacon, minced
Lay onions and bacon on top of ribs.
Sauce
3/4 cup catsup
2 tablespoons red wine vinegar
2 tablespoons Lee & Perrins Worcestershire sauce
4 tablespoons Aloha shoyu
1/2 cup brown sugar
1/2 cup guava puree
1/4 cup mango puree
1 tablespoon liquid smoke with 3/4 cup water
Pour sauce mixture over ribs and cover with foil. Bake at 350 degrees F for 2-1/2 to 3 hours.
Broil on hibachi until caramelized.