Miami-style BBQ beef short ribs

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

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

green onions, chopped

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.