Traditional Hawaiian Kalbi Ribs Recipe

Prepare marinade

In a medium bowl combine 1 cup soy sauce, 1 cup packed brown sugar, 1 tablespoon mirin, 2 teaspoons sesame oil, minced garlic, grated ginger, 1 teaspoon ground black pepper, 1 teaspoon rice vinegar and the grated pear (if using a whole pear, core and grate then measure; if using apple juice instead use 1/4 cup). Whisk until sugar begins to dissolve and mixture is homogeneous.

Add scallions and seeds

Stir the minced white parts of 4 scallions and 2 teaspoons toasted sesame seeds into the marinade. Taste and adjust: it should be sweet-salty with a pronounced garlic-ginger note.

Marinate ribs

Place 3 lb flanken-style beef short ribs in a large zip-top bag or nonreactive container. Pour marinade over ribs, pressing to coat so marinade gets between cuts. Remove as much air as possible and refrigerate. Marinate at least 4 hours but preferably overnight (8–24 hours) for best flavor. Turn the ribs once or twice during marination to ensure even contact.

Bring to room temp before grilling

About 30 minutes before cooking, remove ribs from refrigerator so they come closer to room temperature. Reserve the marinade.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a charcoal grill, allow coals to develop a light white ash. Oil the grill grates or brush the ribs lightly with 1 tablespoon vegetable oil to prevent sticking.

Grill ribs

Remove ribs from the marinade, letting excess drip off (do not flare by brushing with too much sugar-heavy marinade while on direct flame). Place ribs crosswise on the hot grate. Grill 3–5 minutes per side until nicely charred at the edges and cooked through to medium (internal temp ~135–145°F depending on thickness). Because short ribs are thin when cut flanken-style, watch carefully to avoid overcooking. If flare-ups occur, move to a cooler part of the grill briefly.

Finish and rest

Transfer grilled ribs to a cutting board, loosely tent with foil and rest 5 minutes. Garnish with the reserved sliced green tops of the scallions and an additional sprinkle of sesame seeds. Serve with lime or lemon wedges on the side if desired.

Rinse 2 cups short-grain rice under cold water until water runs clear to remove excess starch. Drain well.

Combine the rinsed rice, 2.25 cups water and 1 teaspoon salt in a heavy saucepan with a tight-fitting lid. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover and simmer 15 minutes without lifting the lid.

After 15 minutes, turn off heat and let the rice steam, covered, for 10 minutes. Fluff with a fork or rice paddle and keep covered until serving.

Cook macaroni: Bring a large pot of salted water to a boil. Add 2 cups elbow macaroni and cook until just tender (slightly firmer than al dente), about 7–8 minutes. Drain and rinse briefly with cold water to stop cooking. Shake off excess water and transfer to a mixing bowl to cool slightly.

Make dressing: In a small bowl whisk together 1.25 cups mayonnaise, 2 tablespoons milk, 1 teaspoon apple cider vinegar and 1 teaspoon granulated sugar until smooth.

Combine salad: To the cooled macaroni add the grated carrot, 1/4 cup very finely minced onion, and the dressing. Stir gently to coat. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, taste and adjust seasoning. For best flavor, chill the macaroni salad at least 30 minutes before serving; the salad will keep well refrigerated for 2–3 days.