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Waikikie Hawaiian BBQ Restaurant Review: This isn’t barbecue as Southerners know it. Order the barbecued short ribs of beef, and you get a crosscut of short ribs with house-made teriyaki sauce, served over crisp-cooked shredded cabbage with macaroni salad and rice on the side. This cuisine, says owner Paul Jolin, evolved when workers from different cultures employed in Hawaii harvesting pineapples or in other endeavors shared meals at lunch. Try Spam wrapped in sticky rice and nori (seaweed) to make faux sushi. Asian influences also lead to katsu dishes (deep-fried Japanese-style) made with chicken, curried meats and teriyaki. Three Hawaiian beers, two on draft, and wine are offered.