Hawaiian Beef Back Ribs
PREP AND COOK TIME: About 30 minutes, plus at least 1 hour to marinate
Look for Chinese rice wine and hoisin or char sui sauce in a well stocked
supermarket or Asian market. If marinating the ribs up to 1 day ahead, cover and
MAKES: 3 to 4 servings
6 to 8 beef back ribs (6 to 7 in. each, 31/4 to 4 lb. total), cut apart
1/2 cup prepared teriyaki sauce
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon prepared hoisin or char sui sauce
1 tablespoon prepared barbecue sauce or catsup
1/4 cup canned crushed pineapple
3/4 teaspoon hot chili flakes
1. Rinse beef ribs and pat dry. In a 1-gallon heavy plastic food bag
or a deep bowl, mix teriyaki sauce, rice wine, hoisin sauce, barbecue
sauce, pineapple, and hot chili flakes. Add ribs; seal bag and turn
to coat meat well, or turn ribs in bowl to coat and cover airtight.
Chill at least 1 hour or up to 24 hours.
2. If using a charcoal grill, mound and ignite 70 charcoal briquets
on the firegrate, with vents open. When coals are dotted with ash, in
about 15 minutes, push equal portions to opposite sides of grate. Add
5 briquets to each mound of coals.
If using a gas grill, turn heat to high, cover, and heat for 10
minutes. Adjust gas burners for indirect heat on each side of grill
(none down center); keep heat on high.
3. Set barbecue grill in place. Lay meat on grill, not directly over
heat (to avoid flare-ups). Cover barbecue; open vents for charcoal.
Cook, basting ribs occasionally with marinade the first 20 minutes
and turning as needed for even browning, until meat is rare (red in
center of thickest part; cut to test), 20 to 25 minutes total, or
medium (pink in center of thickest part; cut to test), 30 to 35
minutes total. If meat is not as brown as you like, move over direct
heat and turn frequently. Transfer ribs to a platter or plates.
Per serving: 576 cal., 66% (378 cal.) from fat; 35 g protein; 42 g
fat (17 g sat.); 11 g carbo (0.2 g fiber); 1,582 mg sodium; 121 mg