Hawaiian Barbecued Short Ribs Recipes

Steps:

• Generously season the ribs with salt and pepper, then rub with the vegetable oil and sprinkle with the chile powder, pressing to adhere. Whisk 1/3 cup barbecue sauce, the vinegar, ginger and garlic in a 6- to 8-quart slow cooker. Add the ribs and turn to coat in the sauce. Cover and cook on low until the ribs are tender, 7 hours.
• Preheat the broiler. Transfer the ribs to a rimmed baking sheet. Remove 1/4 cup of the cooking liquid to a small bowl and whisk in the remaining 1/3 cup barbecue sauce, the pineapple preserves and ketchup.
• Brush the pineapple sauce all over the ribs to coat completely; arrange bone-side down. Broil until the sauce is sticky and the ribs are lightly charred in spots, 3 to 5 minutes. Top with the scallions.

Steps:

• Place the ribs in a large pot, cover with cold water and add the salt, carrot, celery, onion, garlic and ginger. Bring the ribs to a boil, reduce the heat and simmer until the ribs are very tender but not completely falling off the bone, about 45 minutes.
• While ribs are cooking, make the sauce. Combine the pineapple juice, chicken stock, brown sugar, hoisin, soy sauce, garlic, ginger, chile, Worcestershire sauce and 1 of the green onions in a large saucepan. Bring to a boil, reduce the heat and simmer until thickened.
• Heat a grill or grill pan over medium-high heat.
• Drain the ribs and discard the vegetables and ginger. Spray a baking sheet with cooking spray. Place the ribs on the baking sheet and brush them with oil.
• Brush the sauce on the ribs and grill, brushing on more sauce occasionally, until heated through, 2 to 3 minutes per side. Transfer the ribs to a platter, brush once more with the sauce, scatter with the remaining green onion and serve.

Steps:

• Place ribs in a large stock pot and cover with cold water.
• Add the salt, garlic, ginger and onions.
• Bring to a boil, reduce heat to medium low-you want it to still simmer-and cook for 45 minutes to 1 hour.
• Meanwhile prepare Sauce.
• Place all ingredients in a large saucepan, bring to a boil, reduce heat to a simmer and cook for 1 hour, stirring often.
• Strain and set aside.
• While ribs and sauce are cooking prepare grill if using coals, or prepare gas grill 10 to 15 minutes before grilling-white hot coals or a hot gas grill.
• Remove cooked ribs to a plate and let drain.
• Baste ribs with prepared sauce and place on grill.
• Baste frequently until ribs are well coated and heated through.
• Serve.

Steps:

• Place ribs in a glass dish or a Tupperware marinator.
• Mix all ingredients except for the optional ones in a pan and warm until the sugar melts, then cool.
• Pour marinade over ribs, add optional ingredients if you like, and place in the refrigerator 4 hours or overnight, mixing up occasionally to make sure all ribs are covered with sauce.
• Grill or broil until sizzling, being careful not to burn because of the sugar.

Steps:

• Trim as much fat off ribs as possible.
• Mix all ingredients in a med bowl.
• Place ribs and marinade into a oven-safe dish. Mix to combine. Cover. Marinate overnight.
• When ready to cook, let ribs sit out at room tempt for at least 1 hours.
• Preheat oven 325°F.
• Bake for 2 1/2~3hrs .
• SERVE OVER RICE! ENJOY!

Steps:

• Place onions, garlic, and ginger in a 5- to 6-quart slow cooker. Top with short ribs in a tight layer. In a medium bowl, whisk together brown sugar, soy sauce, vinegar, and Sriracha and add to slow cooker. Cover and cook on high until ribs are almost tender, 4 hours. Add pineapple and cook until pineapple is tender, 1 hour.
• With a slotted spoon, transfer ribs, pineapple, onions, and ginger to a platter and tent with foil. With a ladle, skim fat from cooking liquid. Serve ribs and pineapple mixture with rice; drizzle with some cooking liquid and sprinkle with scallions.

Steps:

• Blend the hoisin sauce, oyster sauce, ginger, sambal, sesame oil, sugar and garlic in a food processor. Toss the ribs with the marinade, cover and refrigerate for at least 2 hours and up to 12 hours.
• Heat a charcoal or gas grill to high. Cook the ribs for 2 minutes per side.

Steps:

• In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all.
• Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.
• Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.
• Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.

Steps:

• In a small saucepan combine first 8 ingredients. Cook over meium heat to dissolve the sugar, but do not boil. Remove from heat and let cool.
• To marinade, place the meat in a container and pour the sauce over the meat. Cover and refrigerate for at least 2 hours rotating the meat occasionally.
• Remove the ribs from the marinade and reserve the marinade in a saucepan. Bring the marinade to a boil, turn off and set aside.
• Place the ribs on the grill (low heat) and sear for 8 minutes on each side.
• Baste the ribs with the marinade 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, 25-30 minutes. The meat should be slightly pink on the inside and crusty brown on the outside.

Steps:

• Stir together sugar, soy sauce, ketchup, Sherry, and salt in a bowl until sugar is dissolved. Pour marinade into a roasting pan, then add garlic, ginger, and ribs, turning ribs to coat with marinade. Marinate, covered and chilled, turning occasionally, at least 3 hours.
• Preheat oven to 325°F.
• Line bottom of a broiler pan with foil, then arrange ribs, rounded sides up, on broiler rack, reserving marinade for basting (discard garlic and ginger). Roast in middle of oven, basting with marinade every 20 minutes (do not baste during last 10 minutes of cooking), until ribs are tender and glaze is well browned, about 1 3/4 hours. Discard any unused marinade.
• Let racks stand 5 minutes, then cut into individual ribs.