Bbq Maui Ribs, Azeka Market Style

• 5 pounds beef crosscut (flanken style) ribs
• 3 cups dark soy sauce
• 1 cup unseasoned rice vinegar
• 3 tablespoons fish sauce
• 2 cups water
• 1 lemon, zested and juiced
• 1 cup grated Asian pear
• 3 cups brown sugar
• 4 tablespoons crushed garlic
• 2 tablespoons crushed ginger
• 8 tablespoons sesame seeds
• 2 tablespoons toasted sesame seeds
• 1 bunch green onions, chopped

1. Make the marinade: In a large bowl or plastic bag, mix together dark soy sauce, rice vinegar, fish sauce, water, lemon zest, lemon juice, and grated pear. The pear tenderizes the ribs and adds some sweetness. Add brown sugar and mix until dissolved. Add garlic, ginger, sesame seeds and half of the chopped green onions, and then add ribs or pour over if using a bowl. I like using freezer style zip top bags because they're sturdy and can be easily turned while marinating.
2. Marinate as long as possible! I like making the marinade on Friday and cooking the ribs on Sunday. Try for at least 6-8 hours minimum.
3. Cook ribs over a medium grill for approximately 4 minutes per side. Don't overcook! These ribs are thin and cook fast. They can still be pink inside.
4. Toast sesame seeds in a small frying pan until brown. Watch carefully, they can go from brown to burnt quickly.
5. Boil the marinade and serve the ribs, sprinkled with remaining green onions and toasted sesame seeds. Boil any remaining marinade to serve on the side for white rice.
6. Best served with sound of waves in the background!

beef, soy sauce, rice vinegar, fish sauce, water, lemon, pear, brown sugar, garlic, ginger, sesame seeds, sesame seeds, green onions

Taken from food52.com/recipes/36633-bbq-maui-ribs-azeka-market-style (may not work)