One of Dan's coworkers shared her recipe for Kalbi Ribs - a Hawaiian classic by way of Korea. I think I could use some improvement, given my inexperience with ribs, but the flavor was great! We also didn't have the opportunity to have the ribs cut to the right size, so they were a little big and that impacted cook time.
We had the kalbi ribs with steamed rice, poi, and some collard greens cooked with thin sliced elephant garlic.
Kalbi Ribs
4 lb lean short ribs
1/4 cup soy sauce
1 Tbspn sugar
1/8 Tbspn pepper
1 Tbspn minced garlic
1 Tbspn honey
1/2 tspn minced ginger root
1/4 cup minced green onions
1 tspn sesame oil
Have the butcher cut the meat into 1 1/2 to 2 inch pieces.
Butterfly ribs by cutting parallel to the bone to within 1/4 inch of the opposite side. Spread open to lay flat. Score meat on both sides.
Combine remaining ingredients to create marinade, and pour over meat. Cover and marinate 4 hours in the refrigerator.
Broil 3 inches from the heat in the oven, or over hot coals, for 3-5 minutes on each side. (Makes 6 servings.)
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