ask eric: ribs get hawaiian punch - the best charcoal grill to buy

Dear Eric: can you tell me what to do with Maui ribs?
I have bought it in the store before, but I want to try to do it myself.
Thomas Dear Thomas: When you say you 've bought Maui spareribs before, you mean the raw, thin sliced beef short spareribs that have been marinated and sold ready for cooking.
In some supermarkets, they offer in this form, either pre-packaged or meat in the meat display cabinet.
You can also buy Maui ribs sauce, a bottled product that you can marinate ribs at home.
It is said that this juicy way of making beef short ribs has become the "way" for Maui to cook ribs, thanks to a family --
Run a market and snack bar called Azeka.
It is located in Kihei and closed its doors in 2006 after more than 50 years of operation.
The family of this style of ribs Azeka becomes the world-famous Korean roast beef rib-
Also known as Koreanstyle —ribs.
The spareribs of Azekas show the sweetness and saltiness of polysia and Asia
The most popular style of the Hawaiian Islands.
Locals and tourists, including visiting Canadians, loved them and began to think they were part of the island's cuisine and wanted to prepare for these Maui --
Ribs at home.
Azekas's original recipe, not surprising, is still a family secret, but you can learn how it was made at azekasauce. com.
On that site, you'll see a video of the sauce/marinade used on the ribs, which is currently in the planning phase of commercial scale production in the United States.
But Thomas wants to try this dish, and the good news is that he can make ribs that taste similar at home, not to mention delicious.
In my Maui recipe
The key to the style of the ribs is the balance of sweetness and saltiness.
To do this, I used two portions of soy sauce and one portion of sucrose, which was sold in many supermarkets.
It turned out to be delicious, especially when the ribs were filled with ginger, onions, sesame oil and garlic.
Many people think that the short ribs are strong and the cut meat is thicker, and you need to stew for a few hours to soften. But for Maui-
The short ribs are cut into one --
Long strips in centimeters thick, tender by pickling the meat instead of cooking slowly.
The result is a short rib that takes about 10 to 12 minutes to cook.
Note: If you prefer roast spareribs, watch my story this Wednesday.
Inside, I will provide an easy way to prepare them and provide ancillary services
Suggestions for dishes.
For a Hawaiian-
Please try to match these ribs with grilled fresh pineapple slices.
You can also serve ribs with steamed rice and simple sweet onion sliced salad as well as ripe tomatoes set up on salad vegetables.
Because of the high sugar content in the marinade, you need to cook the spareribs with medium fire;
Anything hotter than this, sugar can burn off before the ribs are ready.
Preparation time: 15 minutes, plus more than 12 hours of soaking time cooking time: 10-
12 minutes of production: 2 ribs per 3/4 cups of soy sauce (see Note 1)
3/4 cup plus 2 tablespoons sucrose 3 tablespoons chopped fresh ginger 1/3 cup grated yellow onion 3 medium garlic cloves crush 2 teaspoon sesame oil 8 thin cuts (about 1/2-inch thick; 4 bones each)
Beef ribs (see Note 2)
Grill 2 scallions of vegetable oil, cut into slices, and make a marinade by placing the first 5 ingredients in the pan.
Cook and stir for 1 minute to dissolve the sugar.
Remove from the fire, cool to room temperature, and then stir with sesame oil.
Place 1ú2 cups of marinade in a small bowl and put it on the lid for cold storage until it needs to be dripping on the cooked ribs.
Put the rest of the marinade in the pan for a while.
Place the ribs in a slightly overlapping layer in 9-1x 13-
Inch glass or other nonreactive (non aluminum)dish.
Pour the marinade into the pan and pour it on the ribs.
Cover, refrigerate and marinate the ribs, flip them occasionally for at least 12 hours, or if you want them to be tender and delicious after cooking for up to 24 hours.
To cook the ribs, preheat the indoor or outdoor grill to medium fire.
Remove the meat from the marinade;
Put the marinade on the plate.
Lightly oil the grill and bake each side for five to six minutes until it is cooked but still juicy.
When the spareribs are cooked, place the 1/2 cup of marinade you keep in a small frying pan and stew it.
Sim until the mixture is reduced a little and thickened very slightly.
When cooking, place the ribs on the platter, ice the mixture in the frying pan, sprinkle with scallions to eat.
Note 1: I used Kikkoman soy sauce in marinade.
It's slightly lighter in color and doesn't turn the ribs into dark black as some darker colors do
The style of soy sauce can be made.
I don't want this to happen to my ribs because they will be dark before they are on the grill, and then become overly dark once cooked and don't look very appealing.
Note 2: in some supermarkets, unsalted thin-cut ribs are labeled as Maui
Style of short ribs
If you can't find them, ask your butcher to cut them for you.
The 8 short ribs I bought for the recipe weigh 2 lbs.
Eric Akis is the author of hardcover books and everyone can cook everything.
His column appears in the Life section on Wednesday and Sunday.
Time colonists.