When I was a keiki (child), there was a place on Maui called Azeka’s Ribs and Snack Shop, right down the street from my go-to boogie-boarding spot. I was never really that into boogie-boarding (though it was the cool thing at the time), but I did have a boogie board and we did go to this beach and pick up Azeka’s famous marinated kalbi ribs afterward. Come to think of it, that’s probably the only real reason I pretended to like boogie-boarding. For the ribs.
Sweet and tangy, these short ribs are my rendition of the famous “sweet meat” from Azeka’s. While they can be broiled in the oven, they are best cooked on the grill. Just be sure to keep your eye on the grill, as this sweet meat can and will burn quickly if you’re not watching it!
Serve with rice, sweet potatoes, and/or Potato Mac Salad.
- In a bowl, whisk together the soy sauce, water, rice vinegar, sesame oil, fish sauce, brown sugar, ginger, and garlic until well combined. Divide the short ribs into two or three gallon-size ziplock bags and pour equal parts of the marinade into each bag. Refrigerate for at least 8 hours, though 24 hours is recommended for optimal flavor. Turn the bags at least three times during the marinating period.
- Heat your grill to medium. Remove the ribs from the marinade and cook them to your desired doneness, 4 to 5 minutes on each side for medium-rare. If the ribs seem to be burning, adjust the heat to medium-low and cook for a minute or two longer on each side. Alternatively, you can broil them in the oven for 5 minutes on each side. Garnish the ribs with the toasted white sesame seeds and chopped green onions before serving.