Grilled Maui Ribs with an Azedo Beer Glaze


Photo courtesy of Josh Gale

A contestant on MasterChef Canada Season 1, Josh Gale was born and raised in Vancouver and his food and cooking style are a reflection and representation of the city he loves. Having helmed the kitchens at Nicli’s Next Door, Wildebeest, Juniper and Nicli Antica, Josh has cultivated a diverse and unique perspective on food and flavours. Currently, he brings to the Tap & Barrel Group a flair for familiar flavours, re-spun with modern techniques, ingredients, and presentation. Josh’s company, theChefoutWest, focuses on consulting and brand engagements. The recipe below uses one of his favourite ingredients, beer, in a surprising way to give an elevated twist to a classic Hawaiian dish.

Chef Josh Gale is the head of recipe development at Brewhall and the author of Grilled Maui Ribs with an Azedo Beer Glaze.

Servings: 4

Cooking Time: 10 minutes

Time to Marinate: Eight hours at least


1 cup (250 ml) soy sauce

1 cup (250 ml) Brewhall Azedo Tropical Fruit Sour (sour beer)

1 cup (250 ml) brown sugar

1/3 cup (80 ml) rice wine vinegar

1/3 cup (80 ml) lime juice

1/4 tsp (1 ml) sesame oil

1 tbsp (15 ml) minced garlic

1 tbsp (15 ml) grated ginger

3 lb (1.4 kg) crosscut beef short ribs, a.k.a. Maui or kalbi ribs

1 bunch green onions, sliced

2 tbsp (30 ml) toasted white sesame seeds


Combine soy sauce, sour beer, vinegar, lime juice, sesame oil, garlic, and ginger in a mixing bowl. Place the beef ribs in an extra-large freezer bag, or a bowl, and pour over the marinade, ensuring all the ribs are coated. Marinate for at least eight hours, and up to two days, in the fridge.

To cook, set a grill pan or BBQ to high heat. Sear the ribs for three to four minutes per side. The sugar in the marinade can scorch so keep an eye on the ribs while you’re cooking them. To serve, place the ribs on a platter and garnish with the sliced green onion and sesame seeds.

Reprinted with permission from Josh Gale.

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