👨‍🍳🧑‍🍳 Happy Sunday, Chefs!

We came hungry this morning, so naturally, we built the kind of Sunday newsletter that refuses to choose just one summer recipe.

Today’s headliner: sweet shoyu-marinated kalbi, kissed by charcoal until sticky, smoky, and beautifully charred, then served over rice with sesame seeds and green onions.

And because ribs deserve a proper entourage, we’re pairing them with hot dog deviled eggs, grilled vegetables glossed in balsamic-Dijon vinaigrette, and a frozen Bellini to keep the whole table feeling very vacation-adjacent.

👇 Scroll for the sticky Hawaiian-style ribs you didn’t know your grill was waiting for.

Cheers,
~thebacklabel crew🍷🔥

P.S. Only 25 FREE Gold Investing Kits left from our co-chef, Tom Selleck.

Recipe By: @406_bbq

WATCH the Video!

🌺 Fun Fact: Hawaiian-style kalbi reflects Korea’s influence on local plate lunch culture, where sweet shoyu marinades meet smoky grills and plenty of rice.

1LB Pork Short Kalbi style short ribs
1 cup sugar
1 cup shoyu
1/4 cup garlic, minced
2 tablespoons sesame seeds, plus more for serving
2 tablespoons honey
Cooked rice, for serving
Green onions, sliced, for garnish

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1️⃣ Build the marinade
In a bowl, mix equal parts sugar and shoyu. One cup sugar to one cup shoyu is the easy rhythm here.

2️⃣ Bring in the flavor
Add 1/4 cup garlic, 2 tablespoons sesame seeds, and 2 tablespoons honey. Stir until glossy, salty-sweet, and ready to do serious work.

3️⃣ Marinate the kalbi
Add the kalbi and let it marinate overnight, or for at least 30 minutes if dinner is already circling the runway.

4️⃣ Fire up the charcoal
Light your Cowboy Charcoal and get those grates hot. This is where the marinade turns into magic.

5️⃣ Sear until charred
Grill the kalbi until caramelized, smoky, and beautifully charred around the edges. Keep an eye on it, because that sugar wants drama.

6️⃣ Serve it island-style
Pile the kalbi over a bed of rice, then finish with sesame seeds and sliced green onions.

7️⃣ Enjoy the nostalgia
Serve hot and let every bite take you straight back to growing up in Hawaii: smoky grill, sticky rice, and a plate that never needed explaining.

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