Inspired by Azera’s Market in Maui, Maui Ribs (crosscut beef ribs) all come down to a long marinade and a quick grill. There are many recipes, this is one of our favourites, but they all seem to have soy, sesame oil, brown sugar, garlic and ginger.
Maui Ribs
2 lb. of ribs totalled a count of 14 from our local market. The longer the ribs marinate, the better. Whatever marinade doesn’t absorb into the ribs is cooked down until a bit syrupy and used as a baste.
Cross cut beef ribs have lots of meat and 3 small bones. The ribs are cut across the rib into thin slices. Grill at medium heat and not high. The sugar content tends to burn otherwise.
Serve with rice and Grilled or Roasted Peppers and Red Onion.
Ingredients
- 2 lb. (908 gr) cross cut beef ribs (Maui) 0 CHO
- ½ cup Gluten Free Tamari (soy sauce) 8 CHO
- ¼ cup water 0 CHO
- 1.5 TBSP Rice Vinegar unseasoned 0 CHO
- 2 TBSP (24 gr)Splenda Brown Sugar Mix (2 CHO/1/2 tsp.) 24 CHO
- ¼ tsp. red pepper flakes optional 0 CHO
- 1 TBSP (15 gr) ginger, grated 3 CHO
- ½ tsp. garlic minced 0 CHO
- ½ TBSP sesame oil 0 CHO
TOTAL CHO 35 CHO
- TOTAL RIBS 14
- 35 CHO DIVIDED BY 14 = 2.5 CHO/RIB
Instructions
- Place ribs in a large Zip Lock bag.
- Mix all marinade ingredients in a small dish.
- Add marinade to the ribs, turn to coat all ribs and refrigerate for a minimum of 8 hours, preferable overnight.
- Turn the ribs occasionally while in the fridge.
- Remove ribs from the marinade and let rest in a bowl on the counter for 10 minutes.
- Pre heat grill to 350.
- While ribs are resting heat any remaining marinade in a small saucepan, bring to a boil, reduce heat, and gently simmer for 5 minutes. Use as a baste for the ribs while on the grill.
- Grill ribs about 4 minutes per side until cook through, but not dried out.
