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Category: Ribs
Prep Time: Cook Time: Total Time:
1 cup soy sauce
6 tbsp dark brown sugar
1 cup water
2/3 cup dry sherry
2 tsp cayenne pepper and five-spice powder
3 tsp minced fresh ginger and minced garlic
4 to 6 lbs beef short ribs
In a small saucepan combine all the ingredients except ribs. Cook over medium heat to dissolve the sugar, but do not boil. Remove the marinade from the heat and let it cool.
To Barbecue the Ribs: Two hours ahead, spread the ribs out in a roasting pan, large enough to hold them in a single layer. You may need two pans. Pour the sauce over the ribs, making sure all the meat is well covered. Turn and rub the ribs with sauce several times during the marinating period. No need to refrigerate.
When the fire is ready, position the rack 3 inches above the heat source. Remove the ribs from the marinade & reserve the marinade. Place the ribs on the grill and sear for 10 minutes each side. Spoon on the reserved marinade a little at a time after each turn. Cook for 5 minutes, then turn and baste the second side. Continue turning & basting every 5 minutes until the ribs are done, 30 to 40 minutes. The meat should be slightly pink on the inside and crusty brown on the outside.
Serve Hawaiian style surrounded by flowers, orange wedges & pineapple slices. Accompany the ribs with rice molds. A fresh fruit salad tops off this perfect barbecue.
To Make Rice Molds: Press cooked rice into 1/3-cup-size buttered ramekins, then steaming them in an inch of water for about 10 minutes before unmolding and serving. You could also add some of the marinade to the unmolded cooked rice plus 2 tbsp each of chopped red onion and slivered toasted almonds. Garnish each molded rice with minced parsley.
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HAWAIIAN STYLE BEEF SHORT RIBS
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Category: Ribs
Prep Time: Cook Time: Total Time:
1 cup soy sauce
6 tbsp dark brown sugar
1 cup water
2/3 cup dry sherry
2 tsp cayenne pepper and five-spice powder
3 tsp minced fresh ginger and minced garlic
4 to 6 lbs beef short ribs
In a small saucepan combine all the ingredients except ribs. Cook over medium heat to dissolve the sugar, but do not boil. Remove the marinade from the heat and let it cool.
To Barbecue the Ribs: Two hours ahead, spread the ribs out in a roasting pan, large enough to hold them in a single layer. You may need two pans. Pour the sauce over the ribs, making sure all the meat is well covered. Turn and rub the ribs with sauce several times during the marinating period. No need to refrigerate.
When the fire is ready, position the rack 3 inches above the heat source. Remove the ribs from the marinade & reserve the marinade. Place the ribs on the grill and sear for 10 minutes each side. Spoon on the reserved marinade a little at a time after each turn. Cook for 5 minutes, then turn and baste the second side. Continue turning & basting every 5 minutes until the ribs are done, 30 to 40 minutes. The meat should be slightly pink on the inside and crusty brown on the outside.
Serve Hawaiian style surrounded by flowers, orange wedges & pineapple slices. Accompany the ribs with rice molds. A fresh fruit salad tops off this perfect barbecue.
To Make Rice Molds: Press cooked rice into 1/3-cup-size buttered ramekins, then steaming them in an inch of water for about 10 minutes before unmolding and serving. You could also add some of the marinade to the unmolded cooked rice plus 2 tbsp each of chopped red onion and slivered toasted almonds. Garnish each molded rice with minced parsley.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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