Maui Ribs
From http://inthekitchenwithkath.com
(Inspired by the ribs from Azeka’s, the shop that sold them for over 50 years in Kihei)
(Serves 4; you can cut in half for 2 or double for a crowd)
3 – 3½ pounds flanken beef short ribs
½ cup soy sauce
¼ cup dark sesame oil
3 tablespoons sugar (or honey)
2 green onions, sliced
2 teaspoons chopped garlic
2 teaspoons thinly sliced ginger
(Optional) Extra green onions for garnish
Combine the soy sauce, sesame oil, sugar, onions, garlic and ginger. Put the ribs in a non-reactive baking pan (like Pyrex) or Zip-loc bag and cover with the sauce. Cover and refrigerator for at least 24 hours. They can marinate for up to 3 days and only get better if you marinate them for a longer period of time. Turn them in the marinade a couple of times a day.
Grill the ribs over medium heat—about 5 minutes on each side.
Serve with rice and topped with some fresh green onions.