Beyond its world-famous beaches and humpback whale migration, Hawaii’s second-largest island 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, as well as a marinade and Hawaiian macaroni salad to round out this delectable meal.
Maui 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!
Beef Short Rib Marinade
Greg begins this cook by preparing his marinade. It’s simply fresh kiwi, green onions, soy sauce, garlic and spices blended in a food processor.
2 kiwis (peeled and chopped)
3 green onions (chopped)
¼ cup soy sauce
1 tablespoon sesame oil
6 cloves garlic (crushed)
2 tablespoons rice wine
Black pepper (to taste)
Blend together ingredients in food processor
Greg then places three pounds of flanken-cut (cut across the bone) beef short ribs in a 2 ½-gallon Ziploc bag along with the marinade. He says to place it in the fridge for at least two hours (although he prefers to let his marinade overnight).
While the ribs are marinating, Greg moves on to preparing his Hawaiian mac salad by placing his ingredients in a bowl. (He says it’s super important to place them in the order listed in his recipe).
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
2 ½ cups mayo
4 boiled eggs (chopped)
Salt and pepper (to taste)
Mix ingredients together in bowl (in the order listed above).
With his mac salad complete, it’s on to the ribs! Greg removes them from the marinade and places them on a grill that’s been set up for direct heat (with a cool zone). He grills them (flipping and moving frequently) for 2-3 minutes per side, then let them rest for about 15 minutes before plating with his mac salad and serving.
Give Greg’s recipe a try—and your backyard guests a taste of the islands!