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Hawaiian Short Ribs

beef, ethnic, meats, pork

6 lb short ribs
1 1/2 cup shoyu
1/4 cup water
1/2 cup sugar
1 inch piece ginger, minced
3 tablespoon brandy or bourbon
1 clove garlic, mashed
1/2 teaspoon msg

In a large pot, cover short ribs with water and boil for 20 to 25 minutes. Remove from heat and let cool. Drain meat and dry with paper towels. Mix other ingredients in deep narrow bowl, add short ribs and marinate for 10-15 minutes. Grill ribs about 5 inches away from hot coals for 15-20 minutes or until golden brown and crispy. Taken from back of Hawaiian calendar, 1973, from local Hawaiian newspaper.

Yield: 6 servings

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