The Great Chefs Fight Hunger event March 25 at the Hawaii Foodbank warehouse is a night of fine dining with premium wines, sakes and beers, all to support the food bank’s mission to feed more than 287,000 individuals statewide who struggle with hunger.

The event begins at 6 p.m. at the warehouse, 2611 Kilihau St. Tickets are $200; tables for 10 are available at $3,000 and $6,000. Call 836-3600 or visit hawaiifoodbank.org.

Here are recipes from participating chefs:

Hoisin BBQ Ribs

Chef Jeffrey Vigilla, Point of View Consulting

• 4 pounds pork spare ribs (also called St. Louis style)
• >> Dry rub:
• 2 tablespoons kosher salt
• 1 tablespoon ground black pepper
• 1 tablespoon brown sugar
• 1 teaspoon Chinese five-spice powder
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• >> Sauce:
• 1 cup hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 2 tablespoons chopped cilantro

In a small bowl, combine dry rub ingredients, mixing well. In separate bowl, mix sauce ingredients.

Remove silver skin from back of ribs. Rub spice rub on both sides. Place on baking pan and cover with plastic wrap; refrigerate 1-2 hours, removing 1 hour prior to roasting.

Heat oven to 375 degrees. Remove plastic wrap from ribs and cover with foil wrap, sealing tightly. Place in middle of oven and roast 1 hour, 45 minutes.

Remove from oven, loosen foil and let cool about 20 minutes. Remove foil completely. Pour off excess liquid (save for sauce, soups, etc.). Coat ribs on both sides with half of sauce.

Set oven to broil. Raise oven rack to the upper third of oven. Broil ribs 10-12 minutes, until a crust forms. Remove and cool 5 minutes before cutting. Serve with remaining sauce. Serves 4.

Approximate nutritional information, per serving: 1,000 calories, 67 g total fat, 23 g saturated fat, 255 mg cholesterol, greater than 1,200 mg sodium, 32 g carbohydrate, 2 g fiber, 21 g sugar, 63 g protein

Gluten-Free Warm Lilikoi Mochi Cake With Honeycomb Crema

12th Ave Grill

• 1 cup butter
• 2 cups sugar
• 4 eggs
• 1 (16-ounce) box mochiko flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/3 cup half-and-half
• 2/3 cup lilikoi concentrate (available at some supermarkets and specialty stores; may substitute frozen juice concentrate, undiluted)

Heat oven to 300 degrees. Spray a 9-by-13-inch cake pan with nonstick cooking spray.

Cream butter and sugar; add eggs one at a time until incorporated. Add mochiko flour, baking powder and baking soda. Add half-and-half and lilikoi concentrate; blend until thoroughly combined. Pour into prepared pan and bake for 30-35 minutes.

Honeycomb Crema

• 1-1/2 cups sugar
• 1/3 cup corn syrup
• 2 tablespoons honey
• 1/2 cup water
• 4 teaspoons baking soda

Combine sugar, corn syrup, honey and water in large pot over medium heat. Heat until color resembles very light honey. Sift baking soda into mix; remove from heat and stir until incorporated.

Spread flat on parchment paper to cool evenly, then place on top of cake. Serves 15.

Approximate nutritional information, per slice: 490 calories, 16 g total fat, 9 g saturated fat, 85 mg cholesterol, 600 mg sodium, 84 g carbohydrate, no fiber, 56 g sugar, 5 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.