Hawaiian Smoked Ribs

First thing to know is Hawaii is a melting pot, lot's of cultures, lot's of flavors.  Obviously imu roast  pig is as Hawaiian is it gets but for most locals Hawaiian, BBQ lunch plate is Korean BBQ. 

The wood Griffin was talking about is Kiawe .  I second Guava anything.  Great flavor.

Here is what I like cooking island style.  Found on Food.com.  I've done both beef and pork spares ribs.  I cut the white sugar and use a little brown for a deeper flavor.

5  lbs  thin cut tender short rib of beef, cross cut, about 1/2 inch thick (can substitute chuck steak)  

2  cups soy sauce (I use 1/2 aloha brand and 1/2 yamasa brand.)  

2  cups white sugar  

4   garlic cloves (pressed or chopped fine)  

1  inch ginger, grated  

1  teaspoon  toasted sesame oil  

 sliced green onion (optional) 

sesame seeds, toasted until they pop and turn light brown (optional) 

1   little red pepper paste (optional) or 1   red chile (optional)  

Directions:

1  Place ribs in a glass dish or a Tupperware.

2  Mix all ingredients except for the optional ones in a pan and warm until the sugar melts, then cool.

3  Pour marinade over ribs, add optional ingredients if you like, and place in the refrigerator 4 hours or overnight, mixing up occasionally to make sure all ribs are covered with sauce.

4  Grill or broil until sizzling, being careful not to burn because of the sugar.