YIELD:
3 servings
PREP TIME:
Not specified
COOK TIME: 7 - 10 Minutes
INGREDIENTS
1 cup tamari sauce (similar to soy sauce but thicker, richer in flavor, color and texture)
1 cup “Kona Brewing Co. Pipeline Porter” (substitute a favorite dark porter beer)
1 cup tepid water
½ cup of Lehua Honey (from the Big Island of Hawaii – or use local clover honey)
½ cup rice wine vinegar
1 tsp anchovy paste or minced anchovy fillets
1 tsp sesame oil
4 Tbsp minced fresh ginger root
4 Tbsp minced fresh garlic (see if you can find an Asian garlic that is “Hotter”
1 Tbsp minced cilantro
1 Tbsp Nori powder (Japanese green seaweed rolls used in making sushi)
DIRECTIONS
Having spent a bit of time over the past 30 years visiting in Hawai'i for work and pleasure - I'm not sure that it's appropriate to call a dish "Hawaiian-style" just because it's served with pineapple and teriyaki sauce; too many recipes and cookbooks I've read seem to do that. So, for this dish, I tried to use Ingredients that provide flavors more respectful of the true "local food" of regular folks and island cuisine I've enjoyed. And no grilled pineapple anywhere on the plate!
Prep time: 1 hour
Cook time: 7-10 minutes
Serves: 2-3 hungry surfers
Ingredients
About 3.5 pounds of cross-cut beef short ribs ½ inch thick, often referred to as a Flanken Cut. You may use another cut that suits your taste but may want to modify the marinade time to accommodate.
Preparation:
Mix all of the Ingredients in a non-reactive bowl and pour all but 1 cup over ribs placed in a glass container or large plastic bag. Seal and leave on the counter (in a tray or bowl in case of leaks!) for about an hour.
Sauce:
Reduce by 1/3 the cup of marinade you reserved in a non-reactive sauce pan over low heat. You may use this as a basting sauce after grilling or serve drizzled over the ribs when presenting.
Grilling:
Pre-heat a grill to Medium-High (450F degrees)
Remove ribs from the marinade and pat dry with paper towel to remove excess from surface – remember “wet steams and dry browns”
Spritz the ribs with canola oil an place on the clean hot grates of the grill for about 3 minutes per side or until sear marks appear on the meat - grill a bit longer if you like the edges and fat to crisp and char just a bit.
Due to the high sugar content of the honey and beer you will have a difficult time searing the ribs and not charring some of the meat and/or fat. “No worries brah!”
Remove from grill when cooked to your liking and serve on a large platter with sauce brushed, drizzled or served on the side. Garnish with chopped cilantro or green onions.
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