So many ribs, so little time. But we’ve got plenty of sauces. And this Hawaiian-inspired sauce for these grilled short ribs is one of our favorites. A little sweet, a little savory, very fresh, and oh-so-delicious. As if the fall-off-the-bone meat isn’t enough to get you coming back for more, this sauce will be finger-licking good…
Ingredients that provide flavors more respectful of the true "local food" of regular, Hawaiian folks and island cuisine are used in this Grilled Short Rib recipe. And no grilled pineapple anywhere on the plate!
- 1-2 pounds of beef short ribs (about 1 inch thick cut across the bones)
- 1 cup Tamari sauce (similar to soy sauce)
- 1 cup Kona Brewing Co. Pipeline Porter
- 1 cup tepid water
- 1/2 cup of Lehua Honey
- 1/2 cup rice wine vinegar
- 1 teaspoon anchovy paste or minced anchovy fillets
- 1 teaspoon sesame oil
- 4 tablespoons minced fresh ginger root
- 4 tablespoons minced fresh garlic
- 1 tablespoon minced cilantro
- 1 tablespoon Nori powder (Japanese green seaweed)
- 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.
- 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.
- Pre-heat a grill to Medium-High (450°F).
- 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.