Ruth Liu's Finger Li Hing Good Ribs.
To bring the event to a close, here is the first-place winner in Taste of Honolulu's rib competition, sponsored by the Tony Roma's Famous for Ribs' restaurant chain.
The winner was Ruth Liu, president of International Specialties, a gourmet gift-basket company, for her ribs flavored with Scotch whiskey and li hing mui.
She won a trip for two to Maui. Second place and a $400 Weber gas grill donated by Eagle Hardware and Garden went to Robert Young, for a more traditional hoisin-based recipe. Other winners took home gift certificates to Tony Roma's.
Liu's winning recipe:
Combine marinade ingredients. Soak ribs at least 4 hours. Prepare grill with coals or kiawe apple wood so that one side burns cooler. Grill 20-25 minutes, starting at high heat and moving ribs to the cooler side as they start to glaze. Sprinkle ribs with li hing powder to taste.
FINGER LI HING GOOD RIBS1 pound spareribs
Li hing mui powder, for garnish
1-1/2 cups water
1/2 cup lemon juice
3-1/2 tablespoons packed light brown sugar
3 tablespoons honey
1 tablespoon grated ginger
1 jigger Scotch whiskey
Nutritional information unavailable.
Winning mealsBest of the Taste awards, chosen by popular vote:
Best Beef: Big Island Steak House, ribs
Best Dessert Indigo: Double Double Chocolate Torte
Best Pasta: Ciao Mein, Seafood Fun Lasagna
Best Pork: Texas Rock-N-Roll Sushi Bar, ribs
Best Poultry: Indigo, Lemon Grass Chicken Brochettes
Best Salad: Nicholas/Nickolas, Maui Wowie
Best Seafood: The Colony, Casserole of Prawns
Best Vegetarian: Texas Rock-N-Roll Sushi Bar, Vegetarian Sushi
People's Choice WineWine: Kendall-Jackson Grand Reserve Cabernet Sauvingon