Ingredients:

10 lbs. – Pork Ribs (cut in to 2 bone pcs.)

Glaze:

2 C. – Soy Sauce

.25 C. – Sesame Oil

2 C. – Brown Sugar

4 Tbsp. – Garlic, Minced

2 Tsbp. – Ginger, Minced

1 Tbsp. Samba Chili

.5 Tbsp. Sesame Seeds Toasted

.5 C. – Orange Juice

.25 C. – Mirin

.25 C. – Honey

Method: Add all ingredients to sauce pot and simmer till glaze consistence is achieved.

Braising Liquid: Make in a stock pot

1-2 gal. Cold Water (enough to cover all Pork)

1 ea. – Cinnamon stick

3 ea. – Bay leafs

2 Tbsp. – Pepper corns

4 C. – Soy sauce

4 ea. – Green onion (Dice top green part for garnish and bottom bunch stems for braising liquid)

1 Ea. –  Onion (large dice)

8 ea. – Garlic clove (smashed)

1 oz. (WT) – Ginger (Smashed)

Method: Add Pork and Cold water to the stock pot. Then turn stove on to medium/high. Once water is about to boil shut it off and skim / remove all impurities floating on top. Then add all remaining ingredients and bring back to a simmer. Simmer till bone starts to pull away from the meat.

Then remove ribs from liquid and cool on a baking sheet. Can be cooled overnight.

Cook the ribs on a low to medium grill. What we want to do is to brush the rubs with the glaze till a nice crust is developed and the rib is heated all the way thru.

Then Garnish and Serve.

Hope you love it as much as my Ohana,

Hekili

Hekili Apao is a Chef Instructor for the Harrah College of Hospitality at the University of Nevada Las Vegas. Hekili is an Alumni of UNLV, where he took advantage of his football and academic scholarships to obtain three Bachelor’s degrees in Hotel Administration, Culinary Arts Management, and Beverage Management. Hekili is the first of his family from Hawaii to receive a college degree from a University.

After graduation, Hekili was asked to stay on with UNLV as an Executive Sous Chef to help run the new Catering Operations for the Hotel College. Here he honed his culinary skills under the guidance of his college mentor, Department Chair Claud Lamberts and Executive Chef John Gremo. After many joint events with Industry Chefs and leaders, Hekili was starting to get noticed. This led to his dream of traveling the world and learning different cuisines and cultures. At the age of 25, he was offered the position as Head Chef for Blu Bar and Grill in Belmont, Bermuda. With his attention to detail and organization skills, he was able to open the restaurant one month ahead of schedule. Hekili returned to Las Vegas to aid in his father’s recovery from cancer. His father is now healthy and cancer free.

Once back in Las Vegas, Hekili’s career got interesting. He was asked to come back to UNLV, where he worked for a few years until the economic crises in 2008, when unfortunately, his position was absolved. He then started his own catering company and operated it till his second son was on the way. He sold the business and went to work for the Golden Nugget. Not quite his dream job, but Hekili made the best of his situation. He was surrounded by great Chefs, and once his responsibilities were done he would go and learn from them on their specialties. Hekili viewed this opportunity as a paid education.

Later Hekili was contacted by a recruiter from Maggiano’s. Here Hekili’s attention to detail and organization skills were on display once again. Within his first year, he elevated the kitchen assessment score to the second highest in the company. From there, he was asked to develop all BOH standards, train all new hires and Chefs. He was asked by UNLV to teach part time that eventually turned in to a full time position, which he gladly accepted. Hekili continues to expand his culinary and educator knowledge. Last year, he received his CEC, Certified Executive Chef, thru the ACF. He is now working on his second certification, CCE, Certified Chef Educator.

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Music: http://www.anthonypfluke.com/

The Little Grass Shack live now on TheRebelHD2.com. Listen to the best of island music, here!

From April 2nd to the 14th, KUNV is hosting our annual Spring Pledge Drive. Help keep our lights on and the shows alive by donating on air at 702-895-1234 or online at kunv.org. All donations go straight to supporting our station. 

As a public radio station, our mission is to serve our community by providing music that caters to the loves and likes of our community members and show content to unite the people of Las Vegas. Donations also help give students the opportunities to participate in radio by putting them directly in the field. As a student intern, Angel has developed her skills and talents in radio through the Little Grass Shack for the past eight months. 

The Little Grass Shack needs your help to keep the show alive and reach our daily goal. Pledge your amount from Monday – Friday from 5-7 am PST and Saturday from 10 am – 1 pm.

Starting on Tuesday, April 3rd, the Las Vegas Hawaiian Civic club is beginning the Na Mea Hawai’i series. These educational workshops has been created in an effort to honor and better know practices of the Hawaiian culture. 

According to the Las Vegas Hawaiian Civic Club, “The Las vegas Hawaiian Civic Club proudly presents our Na Mea Hawai’i Loea (Expert), Ku’uleialoha Rogers, as she inaugurates our Na Mea Hawai’i monthly series here in Las Vegas, Nevada. 

The purpose of this series is to refresh and bring back the culture, customs, and traditions that were once practiced in Hawai’i during our childhood. This concept is part of our ongoing pirnciple, Nana i ke kumu — to look to the source, or to go ‘back to basics’ — in establishing a stronger foundation for our ‘Ohana, our family, and Island community. 

Our first workshop is labeled ‘loss of a Kingdom.’ This workshop covers pivotal events that led up to the overthrow of the Hawaiian Monarchy in January 1893. Queen Lili’uokalani’s famous mele (song), Aloha ‘Oe will also be presented with its music and koana — its hidden meaning.”

The location for this series is Water of Life, Lutheran Church, 5430 S. Grand Canyon Dr., Las Vegas 89147.