Miami-style BBQ beef short ribs

Serve these tender ribs with chopped spinach with toasted sesame dressing and Korean yam fries.

INGREDIENTS

METHOD

  • Score fat side of ribs across the bone, half inch deep.
  • In a bowl, whisk together all remaining ingredients except green onions. Stir in green onion.
  • Transfer the ribs and marinade into a large re-sealable plastic bag. Marinade in fridge 24 hours turning occasionally. Reserve marinade.
  • Heat grill to medium-high (Cooking time will vary according to thickness of ribs).
  • Place ribs on grill, close lid and barbeque meaty side down for 8 minutes.
  • Turn heat back to medium low, flip ribs and grill 6 more minutes meat basting with reserved marinade or until they are brown and crisp.
  • For Korean short ribs, grill on high 3 minutes per side.