These Hawaiian-style pork ribs are a sweeter version of kalbi, a Korean preparation for marinated and grilled beef short ribs that’s sometimes cooked tableside. Shane Mitchell profiled the foods of Hawaii in our March 2009 issue in the feature “Little Big Island.” For more information about rib cuts, see our guide.
- 1 1⁄4 cups light brown sugar
- 1 cup soy sauce
- 1 tbsp. Asian sesame oil
- 1⁄4 tsp. crushed red chile flakes
- 4 cloves garlic, finely chopped
- 3 lb. pork baby back ribs
- 1 (2″) piece peeled fresh ginger, finely chopped
- 3 scallions, thinly sliced
- Whisk together brown sugar, soy sauce, sesame oil, chile flakes, garlic, ginger, and 1⁄4 cup water in a large bowl. Add the ribs and toss to coat. Cover bowl with plastic wrap and let marinate for at least 1 hour at room temperature, or refrigerate overnight, turning occasionally to coat.
- Heat oven to 450°. Remove ribs from marinade and arrange, curved side up, on a rack set over a rimmed foil-lined baking sheet. Roast for 20 minutes.
- Meanwhile, heat the marinade in a 2-qt. saucepan over medium-high heat and simmer, stirring occasionally, until thick and syrupy, about 20 minutes.
- Using tongs, flip ribs and cook, basting frequently with the reduced marinade, until the ribs are browned, glazed, and tender, 15–20 minutes. Transfer ribs to a platter and garnish with scallions.
Pairing notes: Carignane, a spicy red Rhone varietal, is a nice match for the sweet-tasting ribs. Lioco “Indica” Mendocino County Red Wine 2006, from California, is a good choice.