Best Hawaiian Style Short Ribs Recipes

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HAWAIIAN-STYLE SHORT RIBS



Hawaiian-Style Short Ribs image

This sweet and spicy dish is like an instant tropical vacation, especially since your slow cooker does all the work.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 5h20m

Number Of Ingredients 11

2 red onions, cut into 1-inch wedges, root ends left intact
4 garlic cloves, smashed
2-inch piece fresh ginger, peeled and thinly sliced
4 pounds bone-in beef short ribs (about 6), cut in 3 1/2-inch pieces
1 1/2 cups dark-brown sugar
1 cup low-sodium soy sauce
6 tablespoons rice vinegar
1 tablespoon Sriracha or other chili sauce
3 cups 1-inch-cubed pineapple (1 pound)
Cooked white rice, for serving
Chopped scallion greens, for serving

Steps:

  • Place onions, garlic, and ginger in a 5- to 6-quart slow cooker. Top with short ribs in a tight layer. In a medium bowl, whisk together brown sugar, soy sauce, vinegar, and Sriracha and add to slow cooker. Cover and cook on high until ribs are almost tender, 4 hours. Add pineapple and cook until pineapple is tender, 1 hour.
  • With a slotted spoon, transfer ribs, pineapple, onions, and ginger to a platter and tent with foil. With a ladle, skim fat from cooking liquid. Serve ribs and pineapple mixture with rice; drizzle with some cooking liquid and sprinkle with scallions.

Nutrition Facts : Calories 867 g, Fat 62 g, Fiber 2 g, Protein 34 g, SaturatedFat 26 g

HAWAIIAN STYLE BEEF SHORT RIBS



Hawaiian Style Beef Short Ribs image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield About 10 servings

Number Of Ingredients 8

1 1/2 cups hoisin sauce
1 cup oyster sauce
3 ounces fresh ginger, peeled and chopped
1/4 cup sambal oelek
2 tablespoons sesame oil
2 tablespoons brown sugar
6 cloves garlic
5 pounds flanken-cut beef short ribs

Steps:

  • Blend the hoisin sauce, oyster sauce, ginger, sambal, sesame oil, sugar and garlic in a food processor. Toss the ribs with the marinade, cover and refrigerate for at least 2 hours and up to 12 hours.
  • Heat a charcoal or gas grill to high. Cook the ribs for 2 minutes per side.

DAD'S HAWAIIAN-STYLE BEEF SHORT RIBS



Dad's Hawaiian-Style Beef Short Ribs image

Provided by Tia Mowry

Categories     main-dish

Time 4h30m

Yield 4 to 5 servings

Number Of Ingredients 9

One 4-inch piece fresh ginger, cut into matchsticks
4 green onions, chopped
2 cloves garlic, chopped
1 jalapeno, seeded and chopped
1 orange, zested and juiced, plus orange slices, for serving
One 10-ounce bottle teriyaki sauce
2 pounds Korean-style short ribs (beef chuck flanken cut into 1/3- to 1/2-inch-thick slices across the bones)
Toasted sesame seeds, for garnish
Kimchi, for serving

Steps:

  • In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all.
  • Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.
  • Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.
  • Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.

DAD'S HAWAIIAN-STYLE BEEF SHORT RIBS



Dad's Hawaiian-Style Beef Short Ribs image

Make and share this Dad's Hawaiian-Style Beef Short Ribs recipe from Food.com.

Provided by Tia Mowry

Categories     Meat

Time 4h30m

Yield 4-5 serving(s)

Number Of Ingredients 8

one 4-inch piece fresh ginger, cut into matchsticks
4 green onions, chopped
2 garlic cloves, chopped
1 jalapeno, seeded and chopped
1 orange, zested and juiced, plus orange slices, for serving
one 10-ounce bottle teriyaki sauce
2 lbs korean-style short ribs (beef chuck flanken cut into 1/3- to 1/2-inch-thick slices across the bones)
toasted sesame seeds, for garnish

Steps:

  • In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all.
  • Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.
  • Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.
  • Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.

Nutrition Facts : Calories 23.4, Fat 0.1, Sodium 2.8, Carbohydrate 5.7, Fiber 1.3, Sugar 3.6, Protein 0.7

HAWAIIAN-STYLE SHORT RIBS



HAWAIIAN-STYLE SHORT RIBS image

Categories     Beef     Dinner     Winter

Yield 6 people

Number Of Ingredients 11

2 red onions, cut into 1-inch wedges, root ends left intact
4 garlic cloves, smashed
2-inch piece fresh ginger, peeled and thinly sliced
4 pounds bone-in beef short ribs (about 6), cut in 3 1/2-inch pieces
1 1/2 cups dark-brown sugar
1 cup low-sodium soy sauce
6 tablespoons rice vinegar
1 tablespoon Sriracha or other chili sauce
3 cups 1-inch-cubed pineapple (1 pound)
Cooked white rice, for serving
Chopped scallion greens, for serving

Steps:

  • 1.Place onions, garlic, and ginger in a 5- to 6-quart slow cooker. Top with short ribs in a tight layer. In a medium bowl, whisk together brown sugar, soy sauce, vinegar, and Sriracha and add to slow cooker. Cover and cook on high until ribs are almost tender, 4 hours. Add pineapple and cook until pineapple is tender, 1 hour. 2.With a slotted spoon, transfer ribs, pineapple, onions, and ginger to a platter and tent with foil. With a ladle, skim fat from cooking liquid. Serve ribs and pineapple mixture with rice; drizzle with some cooking liquid and sprinkle with scallions. Cook's Note To store, refrigerate short ribs and cooking liquid in an airtight container for up to 3 days

DAD'S HAWAIIAN-STYLE BEEF SHORT RIBS RECIPE - FOOD.COM



Dad's Hawaiian-Style Beef Short Ribs Recipe - Food.com image

Courtesy of Tia Mowry

Provided by @MakeItYours

Number Of Ingredients 8

one 4-inch piece fresh ginger, cut into matchsticks
4 green onions, chopped
2 garlic cloves, chopped
1 jalapeno, seeded and chopped
1 orange, zested and juiced, plus orange slices, for serving
one 10-ounce bottle teriyaki sauce
2 lbs korean-style short ribs (beef chuck flanken cut into 1/3- to 1/2-inch-thick slices across the bones)
toasted sesame seeds, for garnish

Steps:

  • In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all.
  • Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.
  • Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.
  • Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.

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