Ingredients for Asian Grilled Short Ribs
- 2 1/2 pounds beef short ribs, cut into 1/2-inch thick pieces
- 1/4 cup brown sugar
- Peanuts (not used in this recipe)
- sesame seeds, for garnish (optional)
- 2 tbsp sesame oil
- 1/4 cup plus 2 tbsp soy sauce
- 1 tsp garlic powder, 1 clove minced garlic
- Cayenne pepper (not used in this recipe, sriracha is used for heat)
- green onions, for garnish (optional)
- 1 tsp grated ginger
- Flour (not used in this recipe)
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sriracha (or to taste)
- rice, for serving
- noodles, for serving
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How to Make Asian Grilled Short Ribs
- Slice the short ribs into 1/2-inch thick pieces.
- In a bowl, combine 1/4 cup brown sugar with 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp garlic powder. Rub this mixture generously over the short ribs. Marinate at room temperature for 1 hour.
- In a separate bowl, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, 1 tbsp sriracha (or to taste), 1 tsp grated ginger, and 1 clove minced garlic.
- Spread the sauce mixture evenly over the marinated short ribs. Refrigerate for at least another hour (or up to overnight for even more intense flavor).
- Preheat your grill to medium-high heat. Grill the short ribs for 5-7 minutes per side, or until they reach an internal temperature of 190°F (88°C). Baste with remaining sauce during the last few minutes of grilling.
- Remove from grill and let rest for 10 minutes before serving. Garnish with sesame seeds and green onions (optional). Serve over rice or noodles.
Nutrition Information (Approximate per serving)
Sodium
135 g
Sugar
77g
Fat
373g
Carbs
10g
