If you checked out our grilling guide this morning you may be raring to gather supplies for the weekend. Here’s a recipe to start off the season with.
When it comes to great grill recipes, the possibilities are endless, but smoky barbecued ribs are a near-universal favorite. Tom Mylan of the Meat Hook (and yes, husband of BB editor-in-chief) offers this intriguing take on quick-cooking, Asian-inflected beef short ribs. Tom says:
“People aren’t much for braising short ribs in the summertime, but because we only bring in whole steers from New York State, we have to find something grill-appropriate to do with them so they’ll sell in the case. This recipe is how we do it. More or less based on a Korean grilled short rib recipe, these are the opposite of the long, slow cooking we usually think of when short ribs come to mind. Instead, they’re on and off the grill in less than a minute and a half! While the marinade is easy to make, it might be a little trickier to find short ribs cut one-third of an inch thick. They just don’t sell that kind of thing at the supermarket, so you’re going to have to go to real butcher shop and have them cut them for you (or make the trek to a market in Korea Town). Trust me, it’s worth the bother.
Vaguely Asian Beef Short Ribs
4 pounds beef short ribs (either rib or chuck plate), cut across the bones into long strips one-third of an inch thick
2 cups pineapple juice
1 cup light soy sauce
1 cup brown sugar
1/2 cup sriracha
1/4 cup red wine vinegar
1/4 cup toasted sesame oil
1 large knob of fresh ginger, grated or chopped fine
2 cloves of garlic, minced
Mix the marinade ingredients together and then toss the marinade with the short rib strips, making sure every part of them gets coated. Refrigerate overnight (yes, it has to be at least 12 hours for the marinade to break down the tough connective tissue of the otherwise chewy short ribs. You cannot short dick it on this).
The next day, get your grill as hot as possible and throw the strips on the grill making sure they’re not folded over themselves or overlapping. Grill for one minute, then flip them and grill for another 30 seconds, or until your fire flares up from the rendered fat. As soon as you have flames, pull the ribs off. They’re done!
Cut into bite-sized pieces by cutting between the bones, and gnaw on them like Pu-Pu Platter ribs. Great as a quickie app to make sure no one gets crunk on an empty stomach while they’re waiting for you to be done dicking around with dinner.”