INGREDIENTS
- 4 lb Miami style beef short ribs 1 inch thick
- 4 cloves garlic minced
- 1/2 cup soy sauce
- 1/2 cup beer
- 1/4 cup honey
- 1 tbsp sesame oil
- 2 tsp sesame seeds
- 1 tsp fresh ginger minced or 1/2 tsp ginger powder
- 1 tsp Chinese chili paste or other hot sauce
- 6 green onions chopped
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.
