Hawaiian Style Beef Short Ribs With Macaroni Salad

Get a taste of the islands at your next cookout — these Hawaiian Style Beef Short Ribs bring savory, sweet, and umami together, paired with creamy Macaroni Salad that balances the bold flavors. Perfect for summer grilling or backyard feasts.

📋Quick Recipe Card

🛒Ingredients

For the Short Ribs (Kalbi style):

• 2–3 lbs Flanken beef short ribs (American Wagyu or preferred cut)
• 1 cup soy sauce
• ½ cup brown sugar
• ¼ cup mirin
• 2 tbsp sesame oil
• ¼ cup Blazing Star Asian Bang Sauce
• 4 cloves garlic, minced
• 1 tbsp minced ginger
• 2 green onions, chopped
• 1 tbsp Blazing Star Beef Rub

For the Macaroni Salad:

• 16 oz macaroni pasta
• 1 cup mayonnaise (Best Foods or choice)
• 8 oz cream cheese, softened (twist from original)
• 2 medium carrots, grated
• ½ yellow onion, grated
• 3 green onions, chopped
• 2 tbsp Melinda’s Spicy Polynesian Sauce
• 2 tbsp Blazing Star Pork’n Rub

🔥Step-by-Step Instructions

1. Prepare the Marinade
   In a bowl, combine soy sauce, brown sugar, mirin, sesame oil, Asian Bang Sauce, garlic, ginger, chopped green onions, and Beef Rub. Mix thoroughly.
2. Marinate the Ribs
   Place the short ribs in a dish or zip bag and pour the marinade over. Cover (or seal) and refrigerate for at least 6 hours or overnight for best flavor.
3. Cook the Ribs
   Remove ribs from marinade (reserve marinade). Grill or smoke the ribs until cooked through, tender, and caramelized. Use medium heat and monitor for flare-ups.
4. Make the Macaroni Salad

• Cook macaroni pasta to al dente, drain, and let cool.
• In a large bowl, mix mayonnaise and softened cream cheese until smooth.
• Add grated carrots, grated onion, chopped green onions, Polynesian Sauce, and Pork’n Rub. Stir to combine.
• Add cooled pasta to the mixture and fold until all is coated. Chill in refrigerator until serving.

       5. Serve Together
       Plate the ribs alongside a generous portion of macaroni salad. Garnish with extra                 green onions or sesame seeds if desired.

💡Pro Tips

• Use flanken-cut ribs (across the bone slices) so the marinade penetrates well and they cook evenly.
• Let ribs rest a few minutes after cooking so juices redistribute.
• Chill the macaroni salad well — flavors meld and improve after several hours.
• Toast the edges of the ribs lightly over direct heat just before serving to get that caramelized crust.
• Adjust the heat level in the salad or ribs by increasing or decreasing the Blazing Star Pork’n Rub or Asian Bang Sauce.

🛒Shop the Flavors

• Blazing Star Asian Bang Sauce
• Blazing Star Beef Rub
• Blazing Star Pork’n Rub