BBQ Maui Ribs, Azeka Market Style

A Taste of Maui: Recreating Azeka Market's Legendary BBQ Ribs

The aroma of smoky, sweet, and savory BBQ ribs always takes me back to my time living in Maui. There was this tiny, unassuming market, Azeka's, that held the secret to the most incredible Korean-style kalbi ribs I'd ever tasted. They weren't fancy; they came in a simple plastic bag, glistening with a magical, tangy-sweet sauce. The ribs were so tender they practically melted in your mouth, a perfect blend of sweet and savory flavors that lingered long after the last bite.

Sadly, Azeka's Market is no longer around, but the memory of their ribs lives on, thanks to a faded recipe I stumbled upon in an old Maui cookbook. The cookbook itself was a treasure trove of local favorites and island stories, but the alleged Azeka's rib recipe was the real prize. Of course, no recipe is perfect, and this one was no exception. It took some tweaking, some experimenting, and a lot of taste testing, involving my family (who, incidentally, also lived on Maui and shared my deep love for these ribs), to get it just right.

The secret, I've discovered, lies in two key ingredients: the Asian pear and the ample marinating time. The pear adds a subtle sweetness and an unexpected depth of flavor, while the long marinade is essential for tenderizing the ribs. Trust me on this one; the longer you marinate them, the better they'll taste. I usually start the marinade on a Friday and cook them on Sunday—it's the perfect weekend project.

The process itself is surprisingly simple. It involves a flavorful marinade that perfectly blends sweet and savory notes. The marinade is the heart and soul of this recipe; it infuses the ribs with an unforgettable taste, transforming them from ordinary ribs into a culinary masterpiece.

Cooking the ribs is straightforward. I prefer grilling, as the smoky char complements the sweet and savory flavors beautifully. But if you don’t have a grill, you can easily cook them in a pan or oven, adjusting the cooking time accordingly. Just remember, don't overcook them! These ribs are relatively thin and cook quickly. A little pink inside is perfectly acceptable—in fact, it’s a sign of perfectly cooked, juicy ribs.

The final touch is toasting the sesame seeds until they’re golden brown, releasing their nutty aroma. Sprinkle these toasted seeds, along with some fresh green onions, over the cooked ribs for a beautiful finish. Don't forget to boil the remaining marinade; it makes a fantastic sauce to serve alongside the ribs, perhaps with a side of fluffy white rice. The combination is simply heavenly.

The taste of these BBQ Maui ribs transports me back to those sunny days in Maui, to the sound of waves lapping against the shore, and the joy of sharing a delicious meal with loved ones. It's more than just a recipe; it's a journey back in time, a taste of island life, and a memory that I cherish. It's a recipe that has become a part of our family's culinary heritage, passed down through generations, and one I'm thrilled to share with you. So, gather your ingredients, put on some Hawaiian music, and prepare to be amazed. These ribs are truly something special.

A Note from the Cook: This recipe has been perfected through many attempts, and some of the modifications are from my own experience with this recipe. I've found that using a zip-top freezer bag for marinating is the best way to ensure the marinade evenly coats the ribs. Also, don't be afraid to adjust the amount of brown sugar to your preference. Some like it sweeter, some like it a little tangier; adjust to your taste!

Step-by-step

• Make the marinade In a large bowl or plastic bag mix together dark soy sauce rice vinegar fish sauce water lemon zest lemon juice and grated pear. The pear tenderizes the ribs and adds some sweetness. Add brown sugar and mix until dissolved. Add garlic ginger sesame seeds and half of the chopped green onions and then add ribs or pour over if using a bowl. I like using freezer style zip top bags because theyre sturdy and can be easily turned while marinating.
• Marinate as long as possible! I like making the marinade on Friday and cooking the ribs on Sunday. Try for at least 6-8 hours minimum.
• Cook ribs over a medium grill for approximately 4 minutes per side. Dont overcook! These ribs are thin and cook fast. They can still be pink inside.
• Toast sesame seeds in a small frying pan until brown. Watch carefully they can go from brown to burnt quickly.
• Boil the marinade and serve the ribs sprinkled with remaining green onions and toasted sesame seeds. Boil any remaining marinade to serve on the side for white rice.
• Best served with sound of waves in the background!