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Short Ribs, Hawaiian Luau (M, TNT)
Source: "Finger Lickin' Rib Stickin' Great Tastin' Barbecue," by Jane Butel
Serves: 4 to 6

1 cup soy sauce
6 tbsp. dark brown sugar, packed
1 cup water
2/3 cup dry sherry
1 tsp. pure ground hot red chili pepper (or to taste)
2 tsp. five-spice powder
3 tsp. minced fresh ginger
2 tsp. minced garlic
4 to 6 pounds beef short ribs, cut crosswise flanken-style

Make Sauce:
In a small saucepan combine all the ingredients through the garlic. Cook over medium heat to dissolve the sugar, but do not boil. Remove the marinade from the heat and let it cool. Set it aside until you are ready to marinate the ribs.

Make Ribs:
Two hours before your barbecue, spread the ribs out in a roasting pan, large enough to hold them in a single layer. You may need to divide the meat between 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. It is not necessary to refrigerate the ribs.

When the fire is ready, position the rack 3" above the heat source.

Remove the ribs from the marinade and reserve the marinade in a bowl or pitcher, including any excess scraped off the ribs.

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 and 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.

Poster's Notes:
Serving Suggestions: Serve Hawaiian style surrounded by flowers and orange wedges or by pineapple slices. Accompany the ribs with Rice Molds (click here fore recipe). A fresh fruit salad tops off this perfect barbecue.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A