Pipikaula Shortribs Recipe

1. Trim and season

Pat the short ribs dry with paper towels. Trim excess silver skin or large exterior fat pieces if present. Sprinkle both sides with the 2 tsp sea salt and 1 tsp black pepper and let sit at room temperature for 15 minutes while you prepare the marinade.

2. Make the marinade

In a medium bowl whisk together 1/2 cup light soy sauce, 2 tbsp dark soy sauce, 3 tbsp packed brown sugar, 6 minced garlic cloves, 1 tbsp grated ginger, 1 tsp sesame oil, 1 tsp chili flakes (if using) and 2 tbsp rum (if using). Stir until sugar dissolves. Add the 3 sliced green onion stalks and mix.

3. Marinate the ribs

Place the short ribs in a large zip-top bag or shallow dish. Pour the marinade over the ribs, pressing to coat meat thoroughly. Seal the bag (removing excess air) or cover the dish and refrigerate 6–12 hours, ideally overnight, turning once halfway to ensure even flavor penetration.

4. Optional dry cure

If you want a slightly drier, more cured pipikaula-style exterior, after removing the ribs from the marinade reserve 1/4 cup marinade and pat ribs lightly dry. Rub both sides with 1 tbsp kosher salt and 1/2 tsp ground white pepper and place on a wire rack in a shallow pan. Refrigerate uncovered for 2–4 hours. If you skip this step proceed to the next step.

5. Bring to room temperature and prepare grill or oven

Remove ribs from fridge 30–45 minutes before cooking to come to room temperature. Preheat a grill to medium-high (about 400°F / 200°C) with a two-zone setup (one hotter direct side, one cooler indirect side). If using an oven and broiler, preheat oven to 275°F (135°C) for low-and-slow start and have the broiler ready for finishing.

6. Cook low and slow (two methods)

Grill method: Place ribs over indirect heat, close lid and cook 40–60 minutes until internal temperature reaches about 185°F (85°C) and meat feels tender when probed. Move to direct heat for 3–6 minutes per side to develop char, brushing with reserved marinade during the final 6–8 minutes (do not baste earlier to avoid burning sugars). Oven method: Place ribs on a wire rack over a tray and roast at 275°F (135°C) for 1.5–2 hours until tender. Finish under the broiler or in a very hot oven (450°F/230°C) for 5–8 minutes to caramelize, brushing with reserved marinade during the final minute.

7. Rest and finish

Transfer the ribs to a cutting board and tent loosely with foil. Let rest 10 minutes to reabsorb juices. Sprinkle the toasted sesame seeds, 1/2 tsp liquid smoke (or 1/2 tsp smoked paprika) if you desire more smoke flavor, and scatter the chopped cilantro/parsley. Slice between the bones into individual short rib pieces or cut into 1–1.5 inch strips depending on cut.

8. Serve the pipikaula short ribs over steamed white rice (about 1 cup cooked rice per serving). Offer shoyu pickled cucumber or other pickles on the side and lime wedges for squeezing over the meat. Garnish with additional sliced green onion if desired.