Hawaiian Style Beef Short Ribs With Macaroni Salad
Bring island-inspired flavor to your next cookout with these Hawaiian Style Beef Short Ribs. Thin flanken-cut ribs are marinated with soy sauce, brown sugar, mirin, ginger and Blazing Star BBQ Asian Bang Sauce before being grilled over hot charcoal. Serve them with a creamy, tangy macaroni salad for a complete backyard meal.
Recipe Details
| Marinating Time | At least 6 hours |
| Cook Time | 10 to 15 minutes |
| Servings | 4 to 6 |
| Cooking Method | Charcoal grill |
| Flavor | Sweet, savory, smoky and tangy |
Ingredients
Hawaiian Style Beef Short Ribs
- 2 to 3 pounds flanken-cut beef short ribs
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup mirin
- 2 tablespoons sesame oil
- 1/4 cup Blazing Star BBQ Asian Bang Sauce
- 4 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 green onions, chopped
- 1 tablespoon Blazing Star BBQ Beef Rub
Macaroni Salad
- 16 ounces macaroni pasta
- 1 cup mayonnaise
- 8 ounces cream cheese, softened
- 2 medium carrots, grated
- 1/2 yellow onion, grated
- 3 green onions, chopped
- 2 tablespoons Melinda’s Spicy Polynesian Sauce
- 2 tablespoons Blazing Star BBQ Pork’n Rub
Instructions
- Make the marinade. Combine the soy sauce, brown sugar, mirin, sesame oil, Asian Bang Sauce, garlic, ginger, green onions and Beef Rub in a bowl. Stir until the brown sugar begins to dissolve.
- Marinate the ribs. Place the flanken-cut short ribs in a resealable bag or covered container. Pour the marinade over the ribs and refrigerate for at least 6 hours or overnight.
- Prepare the macaroni. Cook the macaroni according to the package directions until al dente. Drain and allow it to cool.
- Make the dressing. Combine the mayonnaise and softened cream cheese in a large bowl. Mix until smooth and creamy.
- Finish the macaroni salad. Add the grated carrots, grated onion, green onions, Spicy Polynesian Sauce and Pork’n Rub. Fold in the cooled macaroni and refrigerate until ready to serve.
- Prepare the grill. Set up a charcoal grill for medium-high direct heat. Clean and lightly oil the cooking grate.
- Grill the ribs. Remove the ribs from the marinade and discard the used marinade. Grill the ribs over the hot charcoal for approximately 10 to 15 minutes, turning as needed, until caramelized and cooked to your preferred doneness. Watch carefully for flare-ups caused by the marinade.
- Rest and serve. Allow the ribs to rest briefly before serving with the chilled macaroni salad.
Tips for the Best Hawaiian Style Short Ribs
- Marinating overnight gives the ribs the deepest flavor.
- Flanken-cut ribs are thin, so stay close to the grill and turn them frequently.
- Do not reuse marinade that has contacted raw beef unless it is thoroughly boiled first.
- Make the macaroni salad ahead of time so it has time to chill and the flavors can develop.
- Keep a cooler area of the grill available in case the sugars in the marinade begin to burn.
Frequently Asked Questions
What are flanken-cut short ribs?
Flanken-cut short ribs are sliced thinly across the bones, leaving several small pieces of bone in each strip. Their thin shape makes them ideal for marinating and quick grilling.
How long should I marinate the ribs?
Marinate the ribs for at least 6 hours. For the strongest flavor, leave them covered in the refrigerator overnight.
Can I prepare the macaroni salad ahead of time?
Yes. The macaroni salad can be prepared several hours ahead and refrigerated until serving. Stir it before serving and add a small amount of mayonnaise if it needs refreshing.
Can I cook these ribs on a gas grill?
Yes. Preheat the grill to medium-high heat and cook the ribs for approximately 10 to 15 minutes, turning as needed to develop caramelization without burning the marinade.
Shop the Flavor
- Blazing Star BBQ Asian Bang Sauce
- Blazing Star BBQ Beef Rub
- Blazing Star BBQ Pork’n Rub
- Shop Blazing Star BBQ on Amazon
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