Hawaiian-style pulehu ribs are meaty and irresistibly savory thanks to a simple but bold soyu marinade. The rack is cooked directly on the grates for the most fall-of-the-bone tender grilled beef ribs with a delicious, slightly charred smoky flavor.

If it's summer, it's time to grill! These beef pulehu ribs are perfect for the season of sunshine and backyard gatherings. Similar recipe but made with chicken thighs can be found on this pulehu chicken page.

Pronounced pu-lee-hu, this classic Polynesian cooking style means to "cook over hot coals." The meat is placed either close to or directly on the heat source, so it cooks quickly and caramelizes the outside while keeping the inside juicy.

In this easy recipe beef short ribs are marinated in a delicious combination of shoyu (or soy sauce), minced garlic, and a few basic spices like salt and paprika. This marinade perfectly tenderizes the meat in just an hour. (Or, prep up to the night before and have the ribs ready to grill at your convenience!)

Then place the ribs right onto the hot grill grates and quickly cook for only 10 minutes. The result is a tantalizing rack of meaty, savory, lightly smoky and charred beef ribs.

No utensils necessary here... You'll want to pick up these ribs with your bare hands, and eat every piece of tender meat right off of the bones. They are just that finger-licking good!

How to make pulehu ribs

Grilling instructions

Gather all of your ingredients for the marinade: soy sauce, salt, black pepper, paprika, and minced garlic. In a large bowl or straight in ziplock bag, combine the soy sauce, a pinch of salt, a sprinkle of black pepper, a dash of paprika, and the minced garlic. Mix everything together until well combined, ensuring the salt dissolves fully into the mixture.

To prepare your ribs for marinating, lay them out and check for any large pieces of fat, trimming if necessary. Take a large ziplock bag (if didnt use it earlier) and place the ribs inside. Pour your prepared marinade over the ribs in the bag. Seal the bag, pressing out as much air as you can.

Make sure the ribs are well-coated in the marinade by gently massaging the bag. For the best flavor, place the ziplock bag in the refrigerator and let the ribs marinate for at least 1 hour. If you can, leave them overnight for even better flavor, ensuring the bag is laid flat so the marinade covers all the ribs.

When you're ready to grill, preheat your grill to high heat. Once it's hot, remove the ribs from the ziplock bag, allowing any excess marinade to drip off. Place the ribs directly onto the hot grill. Let them cook for about 3 to 4 minutes on one side, allowing them to develop a nice char.

Then, using tongs, flip the ribs and cook for another 3 to 4 minutes on the other side. Ensure the ribs are cooked through but remain juicy on the inside.

After grilling, remove the ribs from the grill and place them on a plate. It's essential to let them rest for a few minutes before serving or slicing.

This resting period allows the juices inside the ribs to settle, enhancing the flavor. Once rested, you can slice the ribs if you prefer or serve them whole. Enjoy your flavorful and juicy grilled ribs!

Air fryer instructions

Before cooking, preheat your air fryer to 380°F. Once ready, remove the ribs from the marinade, allowing excess to drip off, and place them in a single layer in the air fryer basket.

Air fry the ribs for 8-10 minutes, turning them halfway through. If you want a more charred finish, increase the temperature to 400°F and cook for an additional couple minutes.

After cooking, let the ribs rest for a few minutes before serving. Note that cooking times might vary depending on your air fryer's model, so it's good to keep an eye on them during the first attempt.

Oven instructions

When you're ready to cook, move an oven rack so it's about 6 inches from the broiler and turn your broiler on high. As it heats, remove the ribs from the marinade, shaking off any excess liquid, and lay them out in a single layer on a broiler-safe pan or tray. If you line the tray with aluminum foil, it'll make cleaning up easier later.

Place the ribs under the broiler and let them cook for about 4-6 minutes on one side until they start to char and brown. Using tongs, flip the ribs over and broil for another 4-6 minutes on the other side. It's crucial to watch the ribs closely during this process because broilers can cook quickly and vary in their intensity.

Once the ribs have a nice char on both sides and are cooked through, remove them from the oven. Let them sit for a few minutes to allow the juices inside to settle.

Recipe ingredients

Beef short ribs. This is my ribs of choice, you can also use beef back ribs .

Shoyu. Or soy sauce. Both are Japanese-style sauces made with fermented soybeans.

Garlic cloves. Pungent and earthy garlic balances the saltiness of the shoyu.

Salt and pepper. Classic seasonings to highlight the flavors of other recipe ingredients.

Paprika. A smoky spice that is great to use when grilling meat.

What are the different types of beef ribs

There are two very different cuts of beef ribs you can buy: Short and back ribs.

Short ribs, like we use in this pulehu ribs recipe, are cut from the bottom part of the cow's ribcage. And, as the name implies, are short sections of rib. This part of the cow is not so dense with muscles, and the ribs tend to be on the fattier side.

Back ribs are bigger than beef short ribs or pork ribs. Think Flintstone's-style ribs, with large bones and lots of meat. They are cut from the top portion of the cow's ribcage where there is a good bit of muscle, and therefore tend to be leaner and less fatty than short ribs.

Frequently asked questions

Side dishes

Pulehu ribs, with their smoky and savory flavor, pair well with a variety of side dishes. Here are some complementary sides you might consider:

White Rice or Coconut Rice: The simplicity of steamed rice or the mild sweetness of coconut rice can balance out the strong flavors of the ribs.

Macaroni Salad: A staple in Hawaiian cuisine, creamy mac salad pairs delightfully with grilled meats.

Grilled Pineapple: The caramelized sweetness of grilled pineapple contrasts and complements the savory flavors of the ribs.

Poi: Made from taro root, poi is a traditional Hawaiian side that pairs well with grilled meats.

Green Salad with Papaya Seed Dressing: A light and tangy salad can provide a refreshing contrast.

Hawaiian Sweet Rolls: Soft, fluffy, and slightly sweet, these rolls can be used to make rib sliders or eaten on their own.

Storage instructions

Allow Pulehu ribs to cool to room temperature before wrapping them tightly in aluminum foil or plastic wrap. For longer storage, place wrapped ribs in an airtight container or sealed bag and refrigerate for up to 4 days or freeze for up to 3 months.

When ready to eat, if refrigerated, reheat in air fryer at 350 degrees for 3 minutes or in the microwave for a minute or so. If frozen, thaw overnight in the fridge before reheating.

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Hope you will like this pulehu ribs recipe as much as we do. Please rate the recipe if you made it and leave a comment below if you have any questions or suggestions.