Short Ribs Pipi Kaula
5 pounds kosher short ribs
1 cup soy sauce
6 tablespoons sugar
1 teaspoon grated fresh ginger
1 clove garlic, crushed
Butterfly each short rib into 1 long piece, about 1/2 inch thick. Combine remaining ingredients and marinate meat in mixture 1 to 2 hours, turning several times.
Drain ribs. Arrange in a screened dry box and sun dry 1 full day, turning ribs once. To serve, pan fry in a little oil or oven broil. Slice into smaller pieces while still hot.
Approximate nutritional analysis per serving (about 2 ounces, broiled): 235 calories, 19 grams total fat, 8 grams saturated fat, 40 milligrams cholesterol, 640 milligrams sodium.*
Oven-Dried Pipi Kaula
4 pounds flank steak
2 cups soy sauce
1/3 cup Hawaiian salt
2 tablespoons sugar
1/4 teaspoon pepper
1/2 teaspoon monosodium glutamate (optional)
3 teaspoons grated fresh ginger
2 Hawaiian chile peppers, crushed
2 cloves garlic, minced
Trim fat from steak and slice meat into long strips, about 2 inches wide. Blend remaining ingredients. In a rectangular baking dish, pour a little marinade and arrange a single layer of meat; add more marinade. Repeat until all of meat is in the marinade. Refrigerate 24 hours.
Preheat oven to 165 degrees. Drain steak strips; reserve marinade. Place meat on cake-cooling racks set on foil-lined baking sheets. Oven-dry 6 to 7 hours until meat has a jerky-like texture.
Wrap and refrigerate up to 1 week or freeze up to 8 months. To serve, oven-broil 5 inches from heat until meat is heated through, about 3 minutes on each side. Slice diagonally.