Hawaii is one of the world’s most beautiful places comprised of eight, stunning islands. The islands are home to incredible wildlife, lush forests, incredible mountain peaks, and active volcanoes. It’s well-known that Hawaii is a huge vacation destination for the entire world, but especially for those that live in the US. From the whale-spotting and it’s incredible hiking and luxury resorts, the food on the island is unbelievable.
Beyond its world-famous beaches and humpback whale migration, Hawaii’s second-largest island, Maui, is also home to incredible farm-to-table cuisine. Which explains why Ballistic BBQ host Greg Mrvich is so excited about his latest island-inspired dish. In this Backyard Life video, Greg shares his recipe for Maui-style short ribs on the grill, as well as an unbelievable marinade and a unique Hawaiian macaroni salad to round out this delectable meal.
Short Ribs on the Grill, Maui-Style
Maui-style short ribs—a.k.a. Hawaiian plate lunches— are flanken-cut beef short ribs prepared in an island-style marinade. Greg says they can be found all over Maui—and he loves them! There’s not much that’s better than creating a taste of the islands right at home; it’s like a vacation without breaking the bank.
Fun tip: this is a great option for a Tiki party or a backyard BBQ. And try making this candied butternut squash recipe for an even more dynamic flavor profile.
If you’re looking for something that’s delicious but isn’t too time-consuming for your events, this is the Maui-style recipe for you. These short ribs on the grill are delicious without being over-the-top and they’re something almost everyone is going to love.
Ingredients
- Marinade Ingredients
2 kiwis (peeled and chopped)
3 green onions (chopped)
¼cup soy sauce
1 tablespoon sesame oil
6 cloves garlic (crushed)
2 tablespoons rice wine
Black pepper (to taste)
- Hawaiian Mac Salad Ingredients
1 pound elbow macaroni pasta (cooked until soft and allowed to cool)
½ sweet white onion (grated)
½ cup carrots (grated)
2 tablespoons dill pickle relish
2½ cups mayo
4 boiled eggs (chopped)
Salt and pepper (to taste)
Directions
- Blend marinade ingredients together in a food processor.
- Place three pounds of flanken-cut (cut across the bone) beef short ribs in a 2 ½-gallon Ziploc bag along with the marinade.
- Place it in the fridge for at least two hours (although Greg prefers to let his marinade overnight).
- While the ribs are marinating, mix the ingredients for the Hawaiian Mac in a bowl in the order they’re listed in.
- Remove the ribs from the marinade and place them on a grill that’s been set up for direct heat (with a cool zone).
- Grill them (flipping and moving frequently) for 2-3 minutes per side, then let them rest for about 15 minutes before plating with the mac salad and serving.
Greg’s Maui-style short ribs recipe is a great way to bring a taste of the islands to your friends and family at your next great, backyard event. Give it, and maybe even some of the terrific recipes below, a try!
