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Enjoy these delicious, Asian-inspired ribs right off the bone, or use the meat and make tacos with your favorite fixings. For those feeling really adventurous, Grill Master Randy recommends putting the ribs on lettuce wraps with some Kimchi and ginger.
Ingredients
Ingredients for Short Ribs
- 1.5–2 lbs beef short ribs
- 1/2 lb of Ingredient
Ingredients for Marinade
- 1 Japanese pear (peeled and core removed)
- 2 kiwis (peeled)
- 1 Tbsp Sambal Oelek (chili paste)
- 2 Tbsp honey
- 1 cup soy sauce
- 1 Tbsp miso paste
- 1 tsp sesame oil
- ¼ cup beer (lager)
- 2 Tbsp rice wine vinegar
Ingredients for Sauce
- 1 cup soy sauce
- 2 Tbsp Sambal Oelek
- ¼ cup honey
- 1 tsp sesame oil
- 1 tsp sesame seeds (for garnish)
- 1 Tbsp chopped green onion (for garnish)
Items You'll Need
Instructions
Instructions for Marinade
- Rough chop the pear, kiwi, and garlic. Combine these with the rest of the marinade ingredients in a blender or food processor, blending until you reach a smooth consistency.
- Place the short ribs in a zip tight bag and pour marinade on top of the ribs, making sure all the meat is coated well. Seal the bag while removing as much air as possible. Store in the fridge for 2–4 hours.
- When it’s time to grill, remove the meat from the marinade and pat dry with some paper towels.
- Combine all sauce ingredients in a small mixing bowl and whisk until well incorporated.
- Set aside to rest before tossing with the short ribs after they’ve been cooked.
Instructions for Sauce
- Light a small- to medium-sized load of lump charcoal (a couple handfuls should do) in your grill to begin preheating.
- While preheating your grill, apply a light coating of your BBQ rub to each side of the short ribs, making sure to rub in the seasoning well.
- Once your coals are ready, place the short ribs on the grates directly over the heat. Grill for 3 minutes on each side, checking them every minute or so to make sure they’re not burning.
- Remove the short ribs from the grill and toss them in the sauce to coat them.
