Thursday, September 3, 2009


"This is one of our favorite things to bbq, everyone here loves sweet meat. I have experimented for years, and this is the best, lots of input from friends, and it started from Korean recipes. In Hawaii, we have alot of mixed up ethnic foods. This is almost always served with steamed white rice and some potatoe-mac salad and some salted cabbage. "

5 lbs thin cut tender short rib of beef, cross cut, about 1/2 inch thick (Can substitute chuck steak.)
2 cups soy sauce (I use 1/2 aloha brand and 1/2 yamasa brand.)
2 cups white sugar
4 cloves garlic, pressed or chopped fine
1 inch ginger, grated
1 teaspoon toasted sesame oil
sliced green onions (optional)
sesame seeds, toasted until they pop and turn light brown (optional)
1 little red pepper paste or red chilies (optional)

Place ribs in a glass dish or a tupperware marinator.

Mix all ingredients except for the optional ones in a pan and warm until the sugar melts, then cool.

Pour marinade over ribs, add optional ingredients if you like, and place in the refrigerator 4 hours or overnight, mixing up occasionally to make sure all ribs are covered with sauce.

Grill or broil until sizziling, being careful not to burn because of the sugar.

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