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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Hawaiian Ribs & Mac Salad
...in your mind.
Hawaiian Ribs & Mac Salad

Hawaiian Ribs & Mac Salad

Ingredients

    Ribs
  • Makes 2 pounds
  • 1/4 cup soy sauce
  • 4 large cloves garlic, minced
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger, finely chopped
  • 2 teaspoons sesame oil, or sesame chili oil
  • 2 pounds ‘flanken’ style beef ribs (about 4-5), aka cross cut ribs or Korean style short ribs
    Mac Salad
  • 1/2 pound elbow macaroni, cooked, drained and cooled
  • 1/2 to 1 cup western style mayonnaise, this is not the place for Kewpie - and the amount depends on how wet’ you like it
  • 1/2 cup diced celery
  • 1/2 cup grated carrots
  • 1/4 cup grated onion - grate enough onion to get about 1/2 cup, then squeeze out the moisture and you’ll have about the right amount
  • 1/4 cup finely chopped green onion
  • 1/2 teaspoon each kosher salt & fresh ground pepper

Directions

    Ribs
  1. Put all ingredients (except ribs) in a small bowl and mix well to combine
  2. Put the ribs and marinade in a large zippered bag, seal shut and make sure ribs are covered well - refrigerate a couple hours up to overnight
  3. Heat a grill to high and cook ribs 3 or 4 minutes on each side until done to your liking - some nice charring is a very good thing here
    Mac Salad
  1. Put everything into a large bowl (maybe starting with 1/2 cup of the mayo) and mix really well - adding more mayo if desired
  2. This gets better with time, so if you wanna make it the day before be my guest
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