For many years (1950) the rib shack was a Maui institution. When Freddy and I starting spending a lot of time on Maui about 10 years ago, Azeka Makai was THE place for ribs. Wedged between the Ace Hardware store and the Kihei Post Office, it was the scene of daily long lines of surfers, scuba divers, whale watchers, contractors, office staff and in the know tourists (among others) waiting for the window to open and be lucky enough to get some ribs before they ran out…and they always did! Sadly, Ace expanded and the rib shop lost its place. This is my version that is similar to those great tasting ribs. Allow about a pound per person. I (like Azeka) use flanken cut beef ribs which you may have to special request from your butcher. This marinade also is delicious with chicken and pork.

makes about a quart of marinade
. 2 pounds beef shortribs, 1/2 inch flanken cut or more depending on number of rib eaters
. 1 1/2 cups soy (shoyu) sauce
. 3 cups brown sugar
. 1/2 cup apple cider vinegar
. 1/1/2 tablespoons sesame oil
. 1 tablespoon fish sauce
. 3 tablespoons fresh ginger, minced
. 4 cloves garlic, peeled and minced
. 3 tablespoons green onions, minced
. 1 cup coke or pepsi

1. Mix all the ingredients, except the ribs. This recipe will make about 4 cups, which is enough for a big crowd of rib lovers. It will keep for several weeks in the refrigerator. I used about 1/2 a cup for 2 pounds (there’s only two of us).

2. Add enough of the marinade to cover. Refrigerate for at least 8 hours or overnight…if you get a chance, turn them over at least once.

3. Prepare a hot BBQ and cook quickly, but don’t let them get too black. They are thin so they cook in about 15 minutes or less.

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