Pipikaula is also known as “Hawaiian beef jerky.” It is a popular appetizer throughout the Hawaiian islands. Pipikaula—which means “beef rope”— is made with short ribs that are infused with a rich and savory flavor. Cows are not native to the Hawaiian islands; a bull and five cows were gifted to King Kamehameha I by British sailor George Vancouver in 1793. The king forbid killing the cattle, a taboo lasting through 1830. By 1845, the Big Island had 25,000 feral cattle, with Hawaiian cowboys managing the cattle and making pipikaula for a portable snack.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
4 hours
Total Time
4 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 6 lb beef short ribs (about 1¼ inch thick)
- 3 tsp fresh ginger (peeled and finely grated)
- 5 cloves garlic, minced
- 2 tsp chili pepper paste (or crushed dried chili pepper)
- ¾ cup sugar
- ½ cup mirin (rice wine)
- ¼ cup sea salt (hawaiian sea salt recommended)
- 2 Tbsp light vegetable oil
Directions
- Cut ribs into 1-inch pieces, leaving the bone in.
- Combine ginger, garlic, chili pepper, sugar, mirin, and salt in a container large enough to fit the meat.
- Mix well, then add ribs to the mixture.
- Coat meat on all sides with marinade.
- Preheat oven to 180°F.
- Drain ribs on a wire rack, spacing them out so they don’t touch each other.
- Put rack on a baking sheet and bake for 3–4 hours, turning the ribs once halfway through.
- Remove ribs from oven and let cool. Store in refrigerator until ready to serve.
- Heat a tablespoon of vegetable oil in a saucepan to reheat ribs for about 1 minute per side prior to serving.
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