Maui Ribs

So the search continues to try and duplicate the delicious Hawaiian food I had with my son in Corvallis at Local Boyz. I made Shoyu chicken which was very good and very close to the shredded chicken we had there. But the main item we're trying to duplicate here are the ribs. They were thin, almost boneless, and absolutely delicious. We fought over them to see who could have the last one. They were dark, and pungent, and sweet, and savory all at the same time. I've never tasted a rib like it. I also had no clue as to what cut of meat it was.

So here's what happened. Someone posted a comment anonymously on my Shoyu chicken recipe and mentioned my description of the ribs reminded him or her of Azeki's ribs in Maui. This led me to begin searching Maui Ribs, Azeki's etc. and I think I've figured it out.

Here's the deal. The meat is Korean Beef Short Ribs (cut "Flanken" syle). The sauce is a basic sauce of soy, sugar, etc. with a healthy dose of sesame oil. (Recipe below) And I believe one strong component that makes these so delicious is they are marinated for FOUR days! Yeah, four days.

So although I've posted this recipe, the ribs just started marinating tonight, so I will amend it and complete it on Sunday.

Marinade:

1 cup soy sauce
1/2 cup water
1/4 cup cider vinegar
1 oz fresh ginger minced
5 garlic cloves minced
1/4 cup sesame oil
2 cups brown sugar

Place mixture in a large freezer bag with the ribs and marinate in the refrigerator for 4 days, turning every so often.

After two days, it looks like this:

After 4 days, remove from marinade and pat dry. Grill on Barbeque over low heat as the marinade will burn quickly if the heat is too high. There is no need to baste the meat while
cooking as it is just fine as is.


Try to grill until the sugar in the marinade begins to "crust" up.

Enjoy! These are delicious!!!!