Well, that's what I call it anyways. It's my take on Hawaiian sticky ribs and they've become so popular in my neighborhood that I can't seem to make them enough to keep people happy. I marinate them overnight with what you see there in the first pic and the next afternoon I skewer them for volume, hang across the top of the rebar (so I can fit a ton and still hang whatever I want) and let them go for 45 min to 1 hour. Flat out awesome as snack-a-cue or a main course. I lean more to the snack side because even with all those going I still had room below for 2 racks of ribs and 2 large pork loins. The PBC, I named mine The Hobo Can, is flat out amazing.
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Awww dang, now you went and made me hungry again! -
Nuke, They Look absolutely GREEAAATTTT! ðŸ‘ÂðŸ‘ÂðŸ‘ÂðŸ‘ÂðŸ‘Â. Eat well and Prosper! From Fargo ND, DanComment
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Thanks! I was so glad that, a few months ago, our local Sam's started carrying the shortrib already kalbi cut. The first time I saw them the light turned on and brought back the memory of all the times I ate them when I lived in Hawaii. After that, it was game on. Had to experiment with the marinade but it's locked in now. Only adjustments are for heat factor. Let me know if you want the specs for the marinade. I'm telling you, try them if they're available in your area or you have a saw that can cut them, because they'll change your life. At a minimum, they'll become a mainstay on your menu for the little time they take...Comment
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Please post the marinade specs.Comment
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1 cup soy sauce
12 oz can non-concentrate pineapple juice
half cup or so of honey
half cup or so of molasses
1 bunch of green onion cut up
1/4 cup sirracha or other hot sauce, more or less to your liking
lots of garlic
couple dashes of worcestersire sauce
mix all together and let marinate overnight or for at least 6 hoursComment
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