Aloha! Years ago, 33 to be exact, my parents, Marie and Leo Mogensen, took the entire family to Maui for our first of many Hawaiian family vacations. We stayed at a place in Kihei near a charming old Korean general store named Azekas. Azekas market was a destination of sorts for those who really wanted to experience a little slice of old Hawaii. The character of the place was palpable to say the least, but there was something more than nostalgia drawing the crowds inside. What really put Azekas on the Maui map were the tasty marinated beef ribs they called Azekas Maui Ribs! Once we tried these mouthwatering treats, our subsequent trips to Kihei were always to include at least two or three nights down at the condo barbecue savoring Bill Azekas marinated masterpieces. Here is a recipe I have tinkered with for years and its the closest thing to those heavenly short ribs this side of the Sandwich Isles that youll probably ever find. Let me know what you think. Mahalo!
Since closing, people from all over the world have been scouring the internet in search of this beloved Maui food staple; some even attempting to recreate the flavor that they grew to love. This essential destination for island visitors has only turned into disappointment as they see it is gone. This recipe was near and dear to the hearts of Maui locals and visitors alike. Now, nearly a decade later I am ready to once again provide everyone with the sweet Maui memories of past times.
I was born and raised in Gilbert, Arizona and despite the distance remained close to his Maui roots. Spending his summers on Maui with his aunts, uncles, and cousins, I eventually learned the secret recipe as it has stayed a trade secret throughout the years. Similar to Uncle Bill, I also learned his entrepreneurial values through helping family businesses. My mother, Rhonda Azeka, successfully ran an event planning business for over 26 years. It grew to be one of the most successful event planning businesses in the greater Phoenix area.
After this meeting, I took to the internet to research who else still wanted his familyís secret sauce. I discovered that there were many people waiting for the revival of the Azekaís Sauce recipe. Some even resorted to making and sharing mock-recipes to try and relive the flavors they experienced in the past on Maui. After seeing this I decided to take action, creating small batches and giving them to local friends and family. As the popularity rapidly grew I realized that this essential Hawaiian flavor needed to be shared on a larger scale than just local farmers markets and grocery stores.
Place all ingredients, with the exception of the ribs, into your food processor and run until the garlic and ginger are both minced to small pieces. (You can also use a blender and mix in two or three batches or even mince the garlic and ginger by hand and stir everything in a large bowl) Once all items are mixed together, place ribs in a shallow pan or tub and pour the marinade over them being careful to make sure they are as submerged as possible. You can marinade them for as long as three days but I have had them within 24 hours and the flavor is still quite complete.
Once the marinade has done its thing, you should barbeque these on a medium hot grill for about four to five minutes per side. Keep your eyes on these babies as with all that sweet marinade they will burn quickly if not watched closely.
Combine the soy sauce, sesame oil, sugar, onions, garlic and ginger. Put the ribs in a non-reactive baking pan (like Pyrex) or Zip-loc bag and cover with the sauce. Cover and refrigerator for at least 24 hours. They can marinate for up to 3 days and only get better if you marinate them for a longer period of time. Turn them in the marinade a couple of times a day.
Made these for dinner last night, and they were just fantastic. Rave reviews from everyone in the family. Even my pickey 10 year old devoured hers! I marinated them for 24 hours, and was happy to have dinner almost done before I even strted. Served with rice and and an Asian slaw. Yum! Thanks for the recipe, glad to have found your blog. Happy cooking!
Directions1. Combine the garlic, grated ginger, soy sauce, rice wine vinegar, green onions, sesame seeds, sugar, kiwis, black pepper, and red pepper flakes in a medium sized bowl. Stir to combine, then spoon out 1/2 cup of the marinade and reserve it in a small bowl (cover and refrigerate).
3. Place the chicken wings in a gallon ziplock bag and pour the marinade into the bag. Squeeze out as much air as you can in the bag and seal it. Massage the chicken to make sure the marinade reaches every chicken piece. Place the bag in a large bowl and refrigerate for 8 hours or overnight, massaging and turning the bag every now and then if you have the chance.
3. To broil the wings, place wings on a rack of a broiler pan. Broil 4-5 inches from the heat, for about 10 minutes per side, or until the chicken is cooked through. While the chicken is broiling take the reserve marinade out and puree it in a food processor until smooth. Pour the marinade puree into a medium size nonstick pan. Cook the marinade for about 2-3 minutes on medium heat until it darkens in color and thickens. Once the chicken is done, baste the chicken with the reduced marinade. Serve immediately.
This is the end of Chicken Wings Week here at Eat the Love! If you liked my Korean BBQ Chicken Recipe for Wings, check out my other posts for Chicken Wings recipes from this week:Pok Pok Chicken WingsKorean Fried Chicken (baked not fried!)Honey Fried Chicken, Mississippi Style!Mole Chicken Wings with Tequila Lime Marinade
Have you ever heard about Azekas ribs from Maui? The place is long gone but everyone loved their Kalbi ribs that they marinated and you brought home to bbq. This recipe sounds like it would be really good with those cross cut ribs. Any suggestions as to how to convert this recipe to beef?
I really love grilling these wings because the marinade gives the chicken a really great smokey caramelized flavor. But if you are doing a big batch for guests, baking them in the oven might be the way to go. I doubled the recipe once and just baked them all in the oven for a group of 12 adults (4 kids). Way easier than manning the grill and turning all those tiny pieces of chicken wings.
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
My monthly letter to my readers includes my recipe roundup, funny and touching stories, upcoming events, reader comments and photos of what you guys are cooking! It's delivered the first day of every month.
As for the Kalbi, I am so happy you put this recipe up. I tried to make it myself before you put the recipe here. I made a big mistake and used ribs that were too thick. They were the right cut but too thick. They turned out tough, so next time I know to get thinner ribs.
Which to get? my first book has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes. Both are best sellers and either one is a good choice if you want to learn Korean home cooking.
Place one large food bag inside another to create a double layer. Add the ribs and marinade, squeeze out the air, and seal the bags. Marinate the meat in the refrigerator for approximately 4 hours, turning the bag over occasionally.
Below you will find the recipe for the sushi that I make. Feel free to add some seasoned shiitake mushrooms, dried shrimp flakes, pickled turnip or whatever. You need to start the pickling a day before you intend to serve the sushi.
Want some fun things to do in between Festivals? Check out our new Aloha Activities page! We're starting out with some ono recipes for poke and activities for the keiki. The coconut is just planted...it'll grow strong and tall! So keep checking back to see what's new!
This popular ribs recipe is easy, technically speaking, but does require some prep and planning. A lot of it can be done ahead of time if you have the luxury, and finished on the grill when guests start to arrive. Serve with some crisp summer slaw and baked potatoes. Get our Easy BBQ Baby Back Pork Ribs recipe.
These fabulous BBQ short ribs technically get their start in the oven but are finished on the grill. Short ribs prove less intimidating than a full-size rack of ribs, but make sure you follow the cooking times and temps as closely as possible for best results. Get our Smoky-Sweet BBQ Beef Short Ribs recipe.
The Teri-Licious sauce was created 75 years ago in Kihei, Maui, when the Azeka family shared with their neighbors, the Medeiros family, a recipe for a teriyaki sauce. From there, they started a tradition of making a special teri sauce that was shared with family and friends. For many years Dr. Charles R. Medeiros (Dr. Chuck) bottled and sold their trademarked Teri-Licious sauces in grocery stores around the country. 2b1af7f3a8