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This classic luau dish, best made when you can get the thin Korean-cut ribs (check in Asian markets), is typically one of the most popular at a luau. (To use English cut ribs, consult the variation at the end of the recipe.)
You’ll find the recipe for the sauce here.
First, make the sauce and set it aside.
Set the ribs on a work surface and season all over with salt. Let rest 5 to 10 minutes.
Put the ribs into a large plastic freezer bag, add two-thirds of the barbecue sauce, seal the bag, pressing out the air as you close it. Massage the bag to thoroughly coat the meat in the sauce.
Marinate at room temperature for 30 minutes or in the refrigerator for as long as 8 hours.
To cook, prepare a fire in an outdoor grill or heat a gas grill.
Grill the ribs just long enough to thoroughly sear them on both sides, about 90 seconds per side.
Set the cooked ribs on a platter, slather with the remaining barbecue sauce, scatter the green onions on top and serve right away.
Variation for English Cut Short Ribs: It is best to cook these ribs in advance. I recommend roasting them in a slow (300 degree oven) for 1 1/2 to 2 hours. Season with salt, cool, set in a baking dish and toss with 3/4 of the sauce; let marinate for at least 30 minutes. To finish, cook on a hot grill until heated through. Set on a platter, slather with the remaining sauce, garnish with green onions and serve.
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