Pipikaula Short Ribs
Hawaiian-style short ribs with a savory-sweet soy glaze, finished with sesame and chiles. Braised low and slow until fall-apart tender—pure island comfort.
- Total time
- 50 min
- Servings
- 4
- Calories
- 620
- Protein
- 68g
Ingredients
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Open the appInstructions
Step 1
Pat short ribs dry with paper towels. Season all sides generously with salt and pepper.
Step 2
Heat oil in a heavy Dutch oven or large braising pot over medium-high until shimmering, ~2 minutes.
Step 3
Working in batches, sear ribs 3–4 minutes per side without moving until deeply browned. Transfer to a plate.
Step 4
Add minced ginger and garlic to the pot. Stir constantly for 30 seconds until fragrant.
Step 5
Pour in soy sauce, rice vinegar, brown sugar, and water. Stir to dissolve sugar completely.
Step 6
Return ribs to pot, nestling them into the liquid. Liquid should come halfway up the ribs.
Step 7
Cover and braise at 325°F (or simmer gently on stovetop) for 30–35 minutes until meat is fork-tender.
Step 8
Transfer ribs to a serving platter. Skim fat from the braising liquid if desired.
Step 9
Pour sauce over ribs. Garnish with sesame seeds and thinly sliced red chiles. Serve hot.
Tools you’ll need
- 12-inch cast iron skillet or heavy sauté pan
- 5-quart Dutch oven or braising pot with lid
- paper towels
- wooden spoon or silicone spatula
- serving platter
- knife and cutting board
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