Recipe: Hawaiian Luau Barbecued Beef Ribs and Rice Molds

HAWAIIAN LUAU BARBECUED BEEF RIBS

4 to 6 pounds beef short ribs
FOR THE SAUCE:
(makes 2 2/3 cups sauce)
1 cup soy sauce
6 tablespoons dark brown sugar, packed
1 cup water
2/3 cup dry sherry
2 teaspoons pure ground hot red chile, or to taste
2 teaspoons five-spice powder
3 teaspoons minced fresh ginger
2 teaspoons minced garlic

TO PREPARE THE SAUCE:
In a small saucepan combine all the ingredients through the garlic. Cook over medium heat to dissolve the sugar, but do not boil. Remove the marinade from the heat and let it cool. Set it aside until you are ready to marinate the ribs.

TO PREPARE THE RIBS:
Two hours before your barbecue, spread the ribs out in a roasting pan, large enough to hold them in a single layer. You may need to divide the meat between two pans. Pour the sauce over the ribs, making sure all the meat is well covered. Turn and rub the ribs with sauce several times during the marinating period. It is not necessary to refrigerate the ribs during this time.

TO BARBECUE THE RIBS:
When the fire is ready, position the rack 3 inches above the heat source. Remove the ribs from the marinade and reserve the marinade in a bowl or pitcher, including any excess scraped off the ribs. Place the ribs on the grill and sear for 10 minutes each side.

Spoon on the reserved marinade a little at a time after each turn. Cook for 5 minutes, then turn and baste the second side. Continue turning and basting every 5 minutes until the ribs are done, 30 to 40 minutes. The meat should be slightly pink on the inside and crusty brown on the outside.

SERVING SUGGESTIONS:
Serve Hawaiian style surrounded by flowers and orange wedges or by pineapple slices. Accompany the ribs with rice molds (below). A Fresh fruit salad tops off this perfect barbecue.

TO MAKE RICE MOLDS
Make rice molds by simply pressing cooked rice into 1/3-cup-size buttered ramekins, then steaming them in an inch of water for about 10 minutes before unmolding and serving. You could also add some of the marinade to the unmolded cooked rice plus 2 tablespoons each of chopped Bermuda onion and slivered toasted almonds. Garnish each portion of rice with minced parsley after you unmold it.

Serves 4 to 6
Source: Winner of the 1980 Nevada State Chili Contest