This marinade works beautifully for both large beef back ribs and smaller, meaty short ribs. The soy sauce and vinegar act as tenderizers while the sugar helps create a delicious caramelized crust.
Yields: Enough marinade for 3-4 lbs (approx. 1.5-2 kg) of beef ribs Prep time: 10 minutes Marinating time: 4 hours to overnight
Ingredients:
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1 cup low-sodium soy sauce
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1/2 cup packed brown sugar (or honey)
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1/2 cup water
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1/4 cup rice vinegar
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2 tbsp toasted sesame oil
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1 large shallot, finely chopped (or 1/2 a small onion)
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6-8 cloves of garlic, minced
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1 tbsp fresh ginger, grated
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1 tsp black pepper, freshly cracked
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1/2 tsp red pepper flakes (optional, for a little heat)
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2 green onions, thinly sliced (for garnish later)
Instructions:
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Combine Wet Ingredients: In a medium bowl, whisk together the soy sauce, brown sugar, water, rice vinegar, and toasted sesame oil until the sugar is mostly dissolved.
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Add Aromatics: Stir in the minced garlic, grated ginger, chopped shallot, and black pepper. If you like a bit of heat, add the red pepper flakes.
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Prepare the Ribs: Place the beef ribs in a large, sealable plastic bag, a glass baking dish, or a non-reactive container.
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Marinate: Pour the marinade over the ribs, ensuring they are all evenly coated. Seal the bag (pressing out as much air as possible) or cover the dish tightly with plastic wrap.
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Refrigerate: Let the ribs marinate in the refrigerator for at least 4 hours, but for the best flavor, marinate them overnight (8-12 hours). Turn the ribs occasionally to ensure all sides are marinating evenly.
Cooking Suggestions:
Sear: Place the ribs over the direct heat zone. Sear for 1-2 minutes per side to get color.
Cook: Move the ribs to the indirect heat zone, close the lid or wrap in tin foil, and cook for 20-25 minutes, turning once.
Glaze: While the ribs cook, boil the reserved marinade for 5 minutes to make it safe.
Finish: During the last 5 minutes, brush the glaze on the ribs. For a final char, move them back over direct heat for 30-60 seconds, watching closely to prevent burning.
Before serving, garnish the ribs with fresh, thinly sliced green onions for a pop of color and fresh flavor.
