Prep 15 mins
Cook 10 mins
Tender sweet and spicy finger licking good!
Make and share this Asian Grilled Short Ribs recipe from Food.com.
- Slice into meat (not through) about every 1/2 inch.
- Rub in brown sugar and marinate for 1 hour at room temperature.
- In a bowl mix together rest of ingredients.
- Spread mixture onto ribs and refrigerate for 1 hour more.
- Place ribs on a hot grill for 5 minutes per side.
- Let rest for 10 minutes and serve with rice.
Saturday, July 05, 2003 A wonderful Asian recipe. I am impressed with the limited number of ingredients, simplicity in preparation, and precious little cook-time. It meant I could socialize longer with my guests, before meal time. I am not very familiar with Asian recipes and do not cook them often, (except for stir-fry), because I don't like making errors. However, this recipe persuaded a second look; I shall rethink and delve more closely into "East Meets West" cuisine. There is much to be learned, and I am not above learning new things. Of necessity, I used "diabetic" brown sugar at the initial marinating stage (Step 2), and the results were quite good. The moisture from the BEEF RIBS blends well with the sugar to create a lovely sweet sauce. The resulting infusion of sweetness throughout the BEEF RIBS is a pleasant surprise. I often wondered how this was achieved and always assumed it to be by injection. Of course, the final marinating process is the "piece-de-resistance" (Step 4). I reduced the amount of cayenne pepper flakes by half and doubled the grated ginger (I love ginger). This was purely personal preference; found it to be a sufficient amount of "heat" for my taste and did not compromise the originality of the recipe. I am a great believer in the "sniff-n-taste" cooking method. The sniffing was fine, but the taste of the liquid marinade (step 4) was a bit suspect, in that, it tasted heavily of soy sauce. However, I did my lesson well and spread this marinade onto the BEEF RIBS, as instructed. The result was once again a delightful surprise. The sweetness from (Step 2), toned down the harshness of the soy sauce mixture (Step 4) to a wonderful blend of flavour. This combination created wonders in tenderizing the meaty BEEF RIBS. Cooking for 5 minutes, each side was perfect. The BEEF RIBS were tender, rare, flavourful, and juicy. As luck would have it, one of the local supermarkets had a BBQ feature this week; beef short ribs, (and shoulder lamb chops for another recipe) AHA!!! I am a sucker for a bargain, so, I bought 10 lbs of BEEF SHORT RIBS, increased the recipe accordingly, to serve plenty for 10 people, with no left-overs. This recipe was a delicious main course, barbeque meal, this afternoon, washed down with plenty of good old Canadian beer. Of course, diabetes prevents me from enjoying this good old brew, but does not prevent me from serving it to my guests, in copious amounts, along with your wonderful ASIAN GRILLED SHORTRIBS. Side dishes included plain boiled rice, sliced pickled ginger, mixed greens, and lots of serviettes, hand-wipes and lemony finger bowls. Everyone was sucking bones and licking fingers. Lip-smacking good. I have filed a printed copy on my cooking board, in a section I call "NewFoundRecipes - DoAgain" This recipe gets well-deserved full marks... Thanks so very much for sharing your talent and enticing me into cooking an Asian recipe.
The marinade for this is outstanding! We loved the smell, the flavor and the taste. We grilled them on the Weber charcoal grill and the smokiness just added to this great meal. We did find that we aren't big fans of shortribs (handn't used them before) but feel like we can use this on other cuts of meat as well. Wonderful recipe Rita!
Great flavor but I forgot how fatty Short Ribs are. I marinated overnight then slow cooked them in oven then finished on the grill.