Something new for the grill : Maui ribs

Looking for a new cut to grill?  The Maui rib is a great choice.  They are simply beef short ribs cut across the bone.  Instead of a long braise, they can be quickly grilled and come out super tender.  The secret is marinating them with a tart apple or pear, which tenderizes the meat and adds a subtle flavor.


3 pounds Maui beef ribs

⅓ cup soy sauce 
⅓ cup brown sugar 
⅓ cup rice wine 
1 tablespoon sesame oil 
2 teaspoons black pepper 

1 medium onion, peeled and quartered 
8 garlic cloves, peeled 
1 small pear or green apple, peeled.
1 1-inch chunk of ginger, peeled 
2 teaspoons sesame seeds


Put ribs in a large bowl and cover with cold water.  This removes any potential bone chips from the slicing, as well as any impurities from the bones.

In a small bowl, combine soy sauce, rice wine, brown sugar, sesame oil, and pepper.

Put onion, garlic, pear and ginger in a food processor.  Grind to a smooth purée, then add to soy sauce mixture. Add sesame seeds. 

Remove ribs from water (no need to dry) and place in a large Ziploc bag.  Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade. 

Cook short ribs on a hot grill for 2 to 3 minutes per side, until nicely browned but juicy.  Serve with steamed rice, Korean hot sauce or Sriracha, and fresh cilantro to garnish.


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Hudson, Quebec 

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