Hawaiian Short RibsServes 4 -- Easy
1 pound (500 grams) boneless beef short ribs, or two pounds of bone in short ribs cross cut to 3/8 inch.
Hawaiian Marinade – recipe follows
Tropical Salsa – recipe follows
Slice beef across the grain into sheets about 1/4 inch (5-8 mm) thick. Marinate refrigerated for 12-24 hours in Hawaiian marinade, or 90 minutes at room temperature if in a hurry.
Cook on a grill, stovetop grill, or Korean grill pan with low to medium heat, browning one side before turning over - rotating for even cooking. Longer slow cooking will make for more tender ribs.
At the same time, reduce marinade by 20%. Brush reduced marinade over ribs near the end of cooking time to glaze. Serve over white rice and a salad tossed in Soy Vinaigrette, garnishing with fresh tropical salsa.
2 TBS Sambal Oelek chile paste
2 TBS fresh ginger, minced
1/4 cup garlic, minced
1/2 cup white sugar
1/2 cup Oyster Sauce
1 cup light soy sauce
1/2 cup water
1/4 cup white sesame seeds
1/4 cup green onion, slivered thin
Combine all of the ingredients and mix well. Taste for seasoning, if too salty, add more water to thin.
1.5 lb. (700 grams) peeled fresh tropical fruit (mango, papaya, banana, pineapple or a combination)
1/2 red onion, finely chopped
1/3 to 1/2 bunch fresh cilantro* leaves
1-2 hot chiles, minced
1/3 cup fresh limejuice
scant 1/2 cup olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon white pepper
sugar or brown sugar to taste
Combine ingredients in non-reactive bowl and rest, allowing flavors to develop at least one hour before using. Taste and adjust as desired – the amount of sugar you will add depends on ripeness of veggies. We’re looking for a balance of hot and sweet.
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