I usually figure on 1 1/2 pounds per person for these ribs. If I’m lucky, there’ll be some left over – but in my experience there usually aren’t. When you grill these, cook them more on the well-done side so as to caramelize the marinade and enhance the flavor even more. Read more . These are short ribs cut Hawaiian style (also called Kogi or teriyaki style depending on your butcher) at about 3/8 of an inch thick. If you don’t have those ribs, then use top sirloin cut into 3/8” thick strips and put on skewers. I hope you find these as absolutely addicting as I do.