Pipikaula Ribs Recipe
Make Pipikaula Ribs Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade / Dry Rub
Beef Ribs
Basting Glaze (for finishing)
Finishing & Serving
Method
Marinade / Dry Rub
- 1
Make the rub and marinade
In a small bowl whisk together kosher salt, brown sugar, black pepper, garlic powder, onion powder, and ginger powder. Add soy sauce, liquid smoke and 2 tablespoons water and stir until sugar dissolves and mixture is a paste-thin consistency. This creates a salty-sweet, slightly smoky Pipikaula-style marinade/rub.
- 2
Prepare the ribs
Pat the beef ribs dry with paper towels. If ribs are very thick, trim excess fat so marinade can penetrate. Score the meat lightly on the surface (do not cut through) to help absorption.
- 3
Marinate
Rub the marinade mixture all over the ribs, pressing into the meat so the sugar and salt adhere. Place ribs in a shallow dish or resealable bag, cover, and refrigerate for at least 4 hours and up to 24 hours for best flavor. If short on time, allow at least 1 hour at cool room temperature (not over 90 minutes).
Beef Ribs
- 4
Bring to room temperature
Remove ribs from refrigerator 30–45 minutes before cooking to take the chill off. Pat lightly again if there is pooled liquid; reserve marinade for basting if desired (see glaze).
- 5
- 6
Sear (if using grill) or roast
If grilling: place ribs over direct medium-high heat for 2–3 minutes per side to develop a deep brown crust and slight char—watch carefully to avoid flare-ups. Move ribs to indirect heat, bone side down, cover and cook 20–30 minutes until internal temperature reads about 125–135°F for medium-rare to medium, or longer to desired doneness. If oven-roasting: place ribs on the rack and roast at 300°F for 45–60 minutes until internal temperature reaches 125–135°F for medium-rare to medium.
- 7
Finish low and slow (optional for very tender ribs)
For fall-apart texture, after searing, wrap ribs loosely in foil with a tablespoon of water and transfer to a 275°F oven or indirect grill. Cook 1–1.5 hours more until meat is tender and reaches 190–200°F for pull-apart ribs. This produces a different, braised-style pipikaula.
Basting Glaze (for finishing)
- 8
Make glaze
While ribs finish cooking, combine 2 tablespoons brown sugar, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon water in a small saucepan. Warm over low heat until sugar dissolves, then whisk in the butter until glossy. Keep warm.
- 9
Glaze the ribs
In the last 5 minutes of cooking, brush the glaze over both sides of the ribs and place back over indirect heat (or under the broiler briefly) to set the glaze and create a shiny, caramelized finish. Turn once and glaze a second time if desired.
Finishing & Serving
- 10
Rest and slice
Remove ribs from heat and let rest on a cutting board 8–10 minutes (longer if cooked to higher internal temps). Slice between the bones (for flanken short ribs) or into individual ribs. Resting lets juices redistribute and glaze set.
- 11
Garnish and serve
Arrange ribs on a platter, sprinkle with sliced green onions and toasted sesame seeds if using. Serve with lemon or lime wedges for bright acidity. Pipikaula is traditionally eaten as a snack or appetizer with poi or rice—serve hot or at room temperature.
