By meriah on December 15, 2003
Photo by Isuru Perera
Photo by Isuru Perera
"This is one of our favorite things to BBQ, everyone here loves sweet meat. I have experimented for years, and this is the best, lots of input from friends, and it started from Korean recipes. In Hawaii, we have alot of mixed up ethnic foods. This is almost always served with steamed white rice and some potato-mac salad and some salted cabbage."
Serving Size: 1 (467 g)
Servings Per Recipe: 5
"Awesome recipe. I tried it again using brown sugar instead of white; OMG it was even better. The red pepper paste is great. It adds a subtle taste and keeps the ribs from being too sweet. Booyah!!!"
"This is the best Hawaiian BBQ Ribs recipe ever.I tried it today and it came out so good.This is worth a try.This goes with sticky rice,macaroni salad, and salted cabbage.GREAT RECIPE.Thank You!"
"This was a nice tasty change of pace for our household. Instead of marinading and broiling, I heated up the matinade and threw it in the crockpot with the meat on low for the better half of the day. It was very good, and I served it with a pot of rice and steamed veggies. The sauce was great over the rice, just something a little different. I was quite impressed. Give this a try, you won't be disappointed."
"Excelent. I forgot to add da ginger. But was still good. Also, I used a whole head of garlic, jus cuz I like garlic. The half local and half japanese soy sauce is a good idea as sometimes the japanese style is too strong."
"My husband and I were in California in Oct/Nov 09 and we had some Hawaiian BBQ with white rice and macaroni salad. My husband was on a mission to make Hawaiian BBQ at home. These ribs were great!"
"The Best! Very Authentic!"
"LOVED this recipe! I followed it exactly as written w/ optional ingredients and it came out wonderful! Definitely a keeper!! =)"
"This recipe is amazing !!! Everything the others have posted about it is true. Everyone I made it for loved it, they were gone quickly and I ended up making more the following weekend because they were so good. I even made them in the oven bcuz is was winter. I cooked them covered for 3 hrs @ 350 degrees, turned out great. I combined white and brown sugar and used powdered red pepper not paste, it all worked out wonderfully. I highly recommend !!!!"
"I was torn on this review. I LOVED the marinade...loved it. But i probably wouldn't use short ribs again for this and instead do a pork baby back rib instead. it's cleaner, there's more meat and is easily adapted to grilling. I used all the optional ingredients and thought that the marinade was beyond amazing."
"This is FANTASTIC!! I have eaten sweet ribs for years at this little Hawaiian place, and have hoped to find a similar recipe. The closest one that I have found was my Grandmother's recipe for chicken wings. (Which is exactly the same except for the optional ingredients: sesame oil, green onions, and red pepper paste) These make it perfect. The recipe made so much sauce that I saved about 1 cup for garnishment for the rice afterward and then I used 1/2 of the remaining sauce for the ribs and 1/2 for chicken, (which is what my 4 year old prefers,) and marinated it overnight. The results were soooo great! I served it over rice and made a Hawaiian Mac salad to go with. It was heaven! I can't wait to make it again! This will certainly be made often in our house! Thanks for the fabulous recipe!"
"SOOOO GOOD!! Made exactly as written, using all optional ingredients. A keeper for sure. Thankyou."
"This recipe is right on the money!!! We had "plate lunch" for father's day. I used the brown sugar as suggested by reviewer Ali G...it was fabulous. Now I can get a taste of Maui any old time I want :) The whole family loved it too! Thanks for sharing!!"