I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Hawaiian Ribs & Mac Salad
...in your mind.
You must accept cookies to see this video.
Hawaiian Ribs & Mac Salad

Hawaiian Ribs & Mac Salad

Serves 4

Ingredients

Ribs

  • 1/4 cup soy sauce
  • 4 large cloves garlic, minced
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger, finely chopped
  • 2 teaspoons sesame oil, or sesame chili oil
  • 3-4 pounds ‘flanken’ style beef ribs, aka cross cut ribs or Korean style short ribs

Mac Salad‍

  • 1/2 pound elbow macaroni, cooked, drained and cooled
  • 1/3 cup mayonnaise, approximately
  • 1/2 cup diced celery
  • 1/2 cup grated carrots
  • 1/4 cup grated onion - grate enough onion to get about 1/2 cup, then squeeze out the moisture and you’ll have about the right amount
  • 1/4 cup finely chopped green onion
  • 1/2 teaspoon each kosher salt & fresh ground pepper

Directions

Ribs

  1. Put all ingredients (except ribs) in a large ziplock bag, and mix well to combine, then put in the ribs, mix well to coat then seal shut and refrigerate a couple hours up to overnight
  2. Remove ribs from fridge 20-30 minutes before cooking, heat grill to high and cook 3 or 4 minutes on each side until done to your liking - some nice charring is a very good thing here

Mac Salad

  1. Put everything into a large bowl and mix really well - adding more mayo if desired
  2. This gets better with time, so if you wanna make it the day before be my guest