Friday, May 18, 2007
Beef Short Ribs- Hawaiian Style
Cut from the rib portion, the short rib is a much meatier and much cheaper cut than pork babyback ribs. Hawaiian Ribs will have 3 cross-cut rib bones along the edge of each piece. Typically cut English style, this Hawaiian cut provides more meat per cut and makes for easier cooking, cutting and eating. You may have to ask the butcher for them to be cut this way.
5 Lbs. Beef Chuck Short Ribs (cut Hawaiian Style)
Seasoning (see * below)
Let your meat sit out for about 30 minutes before seasoning. It will allow the juices to start moving in the meat and let the fats soften up slightly.
Rub the ribs with your choice of * barbecue seasoning, chili powder, salt and pepper or use my recipe for B-B-Q rub. Let seasoned meat sit out for another hour or cover well and refrigerate overnight.
Warm up your grill on high for at least 15 minutes. Cook ribs over a medium high flame watching them constantly. These ribs need can be cooked low and slow, but I recommend searing them like steak. I prepare mine to be meduim rare when done.
Add your favorite sauce at the end of grilling as the seasoning will flavor the meat well enough.
Great served with Fried Potatoes (homefries), flavored rice, cole slaw, peas, pasta salad or tossed salad.