The 10th anniversary of the Ko Olina Taste at Kapolei will feature the largest number of restaurant and beverage offerings ever. Among the fare at the all-you-can-eat/wine-tasting event will be Baby Back Ribs with Asian Barbecue Sauce and Sesame Wasabi Aioli, created by chef Matt Small from Haleiwa Joe's at Haiku Garden.

Haleiwa Joe's is participating for the first time to help organizers, the Kapolei Rotary Club, raise funds for Leeward scholarships, students and community groups.

BABY BACK RIBS WITH ASIAN BBQ SAUCE

2 racks (about 3 to 4 pounds) baby back ribs
1-1/2 cups Asian Barbecue Sauce (recipe follows)
Shichimi Togarashi Spiced 'Ulu Hash (recipe follows)
Sesame Wasabi Aioli (recipe follows)

Cut racks of ribs into serving pieces. Place into large sauce pot, cover with water and simmer 45 minutes or until tender; drain.

Pour barbecue sauce over ribs; broil or grill ribs.

Serve with Shichimi Togarashi Spiced 'Ulu Hash and drizzle with Sesame Wasabi Aioli just before serving. Serves 4.

Approximate nutritional analysis, per serving (not including salt to taste): 1,770 calories, 127 g total fat, 38 g saturated fat, 280 mg cholesterol, greater than 3,000 mg sodium, 106 g carbohydrate, 13 g fiber, 41 g sugar, 74 g protein

ASIAN BBQ SAUCE

1/2 bottle (about 2 cups) sherry wine
1-1/2 pounds (about 2 cups) honey
2 star anise
2 bay leaves
1 teaspoon allspice
8 cups soy sauce
1/4 cup Dijon mustard
1-1/2-inch piece of ginger root, peeled and sliced into “;coins”;
3 tablespoons minced ginger
1-1/2 teaspoons sambal oelek (chili pepper sauce)
2 cups peanut oil

Combine all ingredients. Yields 14 to 14-1/2 cups

Note: This recipe makes a large quantity, but any extra sauce can be frozen.

Approximate nutritional analysis, per 1/4 cup serving: 130 calories, 8 g total fat, 1.5 g saturated fat, no cholesterol, greater than 2,000 mg sodium, 12 g carbohydrate, no fiber, 10 g sugar, 4 g protein

SESAME WASABI AIOLI

2 tablespoons roasted garlic puree
1 tablespoon Dijon mustard
Kosher salt to taste
1-1/2 teaspoons lemon juice
2 tablespoons sesame oil
4 to 5 egg yolks
1 quart canola oil
2 tablespoons rice vinegar
3 tablespoons wasabi paste

Mix roasted garlic with Dijon, salt, lemon juice and sesame oil.

Add yolks and whisk well, then slowly add canola oil while whisking to emulsify.

When mixture thickens, add vinegar as needed to thin, and after all the oil is added, mix in wasabi paste. Yields about 5 cups.

» To make roasted garlic puree: Remove papery outer covering of head of garlic. Slice off top of head so most of the cloves are exposed.

Place on a square of aluminum foil and drizzle 1 teaspoon olive oil over cloves. Fold foil over head to completely enclose and roast at 425 degrees for about 45 minutes (use a toaster oven to save energy) or until garlic is completely soft and lightly browned.

Squeeze out cloves into a small dish. If you have leftovers, cover pulp with olive oil and store tightly covered in refrigerator for up to 1 month.

Approximate nutritional analysis, per 2 tablespoon serving (not including salt to taste): 210 calories, 24 g total fat, 2 g saturated fat, 25 mg cholesterol, 5 mg sodium, 1 g carbohydrate, no fiber, sugar or protein

SHICHIMI TOGARASHI SPICED 'ULU HASH

2-1/2 pounds shredded 'ulu (breadfruit)
1-1/4 pounds shredded russet potato
1-1/2 teaspoon minced ginger
1 tablespoon minced garlic
1/4 cup minced sweet onion
2 tablespoons chopped green onion
1/4 pound (1/2 cup) melted butter
Shichimi togarashi spice (Japanese spice blend), to taste
Salt and pepper, to taste
Vegetable oil for frying

Blanch 'ulu and potatoes; drain and cool.

Add ginger, garlic, onions, melted butter, shichimi togarashi, salt and pepper. Mix well and divide into 1/2-cup portions and place on griddle to cook. Brown one side and flip, add salt and pepper to taste, and brown other side. Serves 4.

Approximate nutritional analysis, per serving (not including salt to taste): 730 calories, 44 g total fat, 16 g saturated fat, 60 mg cholesterol, 200 mg sodium, 88 g carbohydrate, 13 g fiber, 26 g sugar, 6 g protein

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