HAWAIIAN RIBS

By Lutie

When Peter and I were in Hawaii, we had a wonderful, romantic dinner at a beautiful restaurant in Hilo. The restaurant was on the beach and was lit by candlelight. The food was superb. A few months after we returned home, a recipe appeared in Bon Appetit’ that had been requested by a reader - the Hawaiian ribs we had at the restaurant in Hilo.

Ingredients

• Marinade:
• 5 Lbs. Beef short ribs (preferably boneless)
• 2 Cups water
• 3/4 Cup soy sauce
• 2 Green onions, chopped
• 1/2 Tbs. honey
• 1/8 Tsp. ground dried ginger
• 2-3 Cloves garlic
• 1 1/2 Tbs. Vegetable oil
• 1/2 Cup sugar
• 1 Tsp. Tabasco

Preparation

Step 1

I usually tenderize the ribs with a meat tenderizer (plus it aids in allowing the marinade to penetrate the meat).

Mix all marinade ingredients well and reserve about a half a cup for dipping. Place short ribs in the balance of the marinade for at least 24 hours. The longer the ribs marinate, the better and more tender they become. Grill on medium, basting with marinade, until you reach desired degree of doneness.