These are Brock’s Maui Ribs — flanken-cut beef short ribs soaked in a bright soy, lime, and ginger marinade, then hit over screaming-hot grates. The marinade is citrus-forward with a proper kick. Make it the night before, fire up the grill when ready, and they’re done in 10 minutes. Serve with rice.

Maui Ribs

Brock’s hybrid take on the classic Hawaiian-style rib marinade — bright lime, soy, ginger, and a hit of heat. These flanken-cut beef short ribs soak up the marinade overnight and grill in minutes over screaming-hot grates.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Marinate 4 hours hrs

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

Ribs

• 8 strips flanken-cut beef short ribs 5–6 bones per strip, about 1.2 cm (½”) thick — approx. 1.5–2 kg total

Maui Marinade

• 120 ml (½ cup) soy sauce e.g. Kikkoman
• 65 g (⅓ cup packed) golden brown sugar
• 75 ml (⅓ cup) fresh lime juice about 2–3 limes
• 5 ml (1 tsp) sesame oil
• 5 ml (1 tsp) fish sauce
• 4 garlic cloves minced
• 15 g (1 tbsp) fresh ginger grated
• 2.5 ml (½ tsp) dried red pepper flakes
• 2.5 ml (½ tsp) ground black pepper
• 3 green onions thinly sliced

To Serve

• toasted white sesame seeds
• 3 green onions thinly sliced
• steamed rice optional

Method

 

1. Whisk together the soy sauce, brown sugar, lime juice, sesame oil, and fish sauce in a bowl until the sugar fully dissolves. Taste — if it seems sharp, add a pinch more brown sugar.
2. Stir in the garlic, ginger, red pepper flakes, black pepper, and green onions.
3. Place ribs in a large zip-lock bag or shallow dish. Pour the marinade over and coat all pieces. Refrigerate for at least 4 hours — overnight is best.
4. Heat grill to high — aim for 230–260°C (450–500°F). Clean and oil the grates well.
5. Remove ribs from marinade and let excess drip off. Grill over direct high heat, 4–5 minutes per side, until charred at the edges and cooked through. These are thin cuts — they cook fast. Watch for flare-ups from the sugar.
6. Rest 2–3 minutes, then plate. Garnish with toasted sesame seeds and sliced green onions. Serve with steamed rice.

Notes

Rice vinegar is out — lime handles all the acidity in Brock’s current version. If the marinade tastes sharp before going on the ribs, nudge the brown sugar up by a teaspoon or two.

These are flanken-style ribs (cut across the bones), sometimes sold as “Korean-style” short ribs. Buy them ½ inch thick — thinner burns, thicker needs longer.

The overnight marinade is especially worth it here since there’s no pineapple to help tenderize the meat.

Watch the grill — the sugar in the marinade chars fast. High heat and quick flips are your friend.