Grilled Mango Marinated Short Ribs Recipes

MARINATED SHORT RIBS WITH GRILLED SCALLION AND MINT SALAD

Steps:

• Whisk together soy, oil, garlic and 2 tablespoons of the ginger in a baking dish. Add the ribs and turn to coat. Cover and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
• Heat grill to high. Season ribs with salt and pepper and grill about 3 to 4 minutes per side, until tender. Brush the onions with oil, season with salt and pepper and grill for 2 to 3 minutes on each side, until tender.
• Whisk together the vinegar, remaining tablespoon of ginger, honey, sesame oil and olive oil in a large bowl and season with salt and pepper. Coarsely chop the green onions and add to the bowl. Add mint leaves, mizuna and or watercress and toss to coat.

ORANGE-GINGER GRILLED SHORT RIBS

Steps:

• Make the glaze: Combine the orange juice, brown sugar, tamari, peppercorns, 1/4 teaspoon salt, 1/2 teaspoon ground pepper, the anise and ginger in a medium saucepan. Bring to a boil over high heat. Reduce to a simmer and cook until reduced by half, about 15 minutes. Strain and let cool.
• Grill the short ribs: Toss the ribs with 1/2 cup of the glaze, reserving the remaining glaze for brushing. Set aside the ribs at room temperature for 30 minutes.
• Preheat a grill to medium high. Remove the ribs from the glaze, shaking off the excess. Brush with the canola oil and sprinkle with salt and pepper. Grill the ribs, brushing occasionally with the reserved glaze, until nicely charred but still pink in the middle, about 3 minutes per side.
• Make the scallion-peanut relish: Combine the peanuts, scallions, brown sugar, allspice and cinnamon in a bowl and sprinkle lightly with salt. Transfer the ribs to a platter and top with the relish.

GRILLED BBQ SHORT RIBS WITH DRY RUB

Steps:

• Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.
• Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
• Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender.
• Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.; then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.
• Serve with additional barbecue sauce as desired.

GRILLED SHORT RIBS WITH YUZU KOSHO

Steps:

• For the marinade: Place a large bowl on a digital scale and set scale to zero. Measure 20 grams of yuzu kosho. Set scale back to zero and measure 10 grams rice vinegar. Set scale back to zero again and measure 70 grams of oil. Whisk to combine and set aside.
• Season short ribs very lightly with salt and a tiny bit of pepper. Brush a little oil on the meat so it doesn't stick. Place on the grill and cook about 5-6 minutes, flipping and moving around often until they're "medium" done. When the meat is ready, place it directly into the marinade so that the juices mix with the seasonings. Toss so the meat is evenly coated in the marinade. Immediately serve on a plate family-style.

TURBO RIBS WITH MANGO AVOCADO SALSA

Steps:

• For the marinade: Combine the picante sauce, beer, soy sauce, Worcestershire sauce, garlic, jalapeno, onion, lime juice, red pepper flakes, hot sauce and black pepper in a large pot and stir to combine. Add the ribs and bring to a boil over high heat. (If the ribs are too large for the pot, cut the slabs in half, or divide between 2 pots.) Reduce the heat and simmer the ribs for 15 minutes. Remove the ribs from the marinade and discard the marinade.
• Heat a grill or grill pan over medium-high heat. Grill the ribs for 15 minutes, turning one during grilling.
• Preheat the oven to 350 degrees F.
• Brush the ribs with BBQ sauce and roast in the oven for 30 minutes, brushing with more sauce a few times throughout cooking.
• While the ribs are in the oven, make the salsa: Combine the jicama, avocados, mangoes, onions, peppers, cilantro, vinegar and lime juice. Season with salt and pepper and let sit.
• Slice the ribs and serve with the salsa and extra BBQ sauce on the side.

MARINATED BEEF SHORT RIBS

Steps:

• Preheat oven to 350F.
• Season ribs with salt and pepper. Lay across a rack in a roasting pan or baking sheet and bake 10 minutes. In a small bowl, combine water, lemon juice, and red pepper flakes. Brush over top side of ribs and bake an additional 10 minutes. Turn, brush again, and bake 10 minutes more. Set aside to cool.
• Combine marinade ingredients in a large bowl. Add roasted ribs and toss to coat. Cover with plastic wrap and refrigerate a minimum of 4 hours or as long as 24.
• Preheat grill or broiler. Grill ribs for 2 minutes per side and serve immediately.

GRILLED KOREAN-STYLE BEEF SHORT RIBS

Steps:

• Mix pear slices, sherry wine, soy sauce, rice vinegar, brown sugar, garlic, ginger, hoisin sauce, hot chili paste, and sesame oil in a blender until smooth, about 4 minutes.
• Arrange short ribs in a 9x13-inch baking dish and coat completely with marinade. Cover baking dish with plastic wrap and transfer to the refrigerator to marinate for 8 to 12 hours.
• Remove short ribs to a plate and blot dry with paper towel to remove excess marinade.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Grill short ribs until firm, hot, and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

GRILLED MIAMI MARINATED SHORT RIBS RECIPE BY TASTY

Steps:

• In a large mixing bowl, make your marinade by whisking together the yogurt, olive oil, paprika, coriander, chili flake, cumin, sriracha, and honey. Add the short ribs, and coat the beef in the marinade well. Wrap, set in the fridge and allow to marinade for at least 4 hours, up to overnight.
• When ready to grill, remove the beef from the fridge at least 30 minutes before cooking, and allow to come up to room temperature. Then, heat your greased grill on medium-high and add the short ribs, seasoning with a generous pinch of salt. Cook for 2 - 3 minutes, then flip and cook for an additional 2 - 3 minutes, with an additional pinch of salt. Remove and allow the beef to rest for 5 minutes, then garnish with fresh cilantro and lime wedges for squeezing. Enjoy!

GRILLED SHORT RIBS

Steps:

• Combine vinegar, soy, honey, ginger, garlic, red pepper, oregano, coriander, zests and black pepper.
• Add ribs and turn to coat.
• Cover and marinate in fridge for at least 6 hours or overnight.
• Prepare grill to medium high heat.
• Drain ribs and discard marinade.
• Grill ribs until slightly charred and crispy, about 3 minutes on a side.
• Remove from grill, transfer to cutting board.
• Chop each rib into 3 or 4 peices.
• Transfer to platter and sprinkle with sesame sees and cilantro.