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.