Maui ribs are inspired by Korean BBQ and served up as a “Hawaiian Plate Lunch.” I shot this as part of the Exmark Backyard Life Campaign https://backyard.exmark.com/category/outdoor-living/?utm_campaign=EX21_BackyardLife&utm_source=EX21_Influencer&utm_content=GregMrvich. Check out the site for much more, including wild game recipes! The complete recipe for this dish is below.
3 pounds of beef short ribs, “flanken cut” across the bones
¼ cup soy sauce
1 tablespoon soy sauce
1 tablespoon sesame oil
6 cloves of garlic, crushed
2 tablespoons rice wine
2 peeled and chopped kiwi fruits
3 chopped green onions
Black pepper to taste
Prep. Blend together ingredients in food processor
Hawaiian Mac Salad
1 pound elbow macaroni pasta (cooked until soft and allowed to cool)
½ sweet white onion, grated
½ cup grated carrot
2 tablespoons dill pickle relish
2.5 cups mayo
4 chopped boiled eggs
Salt and pepper to taste
Prep. Mix ingredients together in bowl in order listed above.
1. Place ribs in a plastic zip-top bag with marinade and refrigerate 2-12 hours.
2. Remove ribs from bag and shake off excess marinade over sink.
3. Set up grill for direct heat grilling, with a cool zone.
4. Grill ribs over direct heat, flipping and moving frequently, until finished (2-3 minutes per side)
5. Rest ribs for about 15 minutes before serving.
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Gear I use:
00:55 Marinade recipe
01:45 Marinading the beef short ribs
04:02 Hawaiian Mac Salad recipe
06:22 How to grill beef short ribs
07:48 The Reveal
08:12 The taste test!
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