Ingredients
- ¼ cup rice wine vinegar
- ¼ cup soy sauce
- ¼ cup sriracha hot sauce, or to taste
- 2 tablespoons olive oil
- ¼ cup brown sugar
- 2 green onions, chopped (Optional)
- 3 cloves garlic, minced, or more to taste
- 1 tablespoon ground black pepper
- 1 tablespoon toasted sesame seeds
- 1 tablespoon minced fresh ginger
- 1 pinch Chinese five-spice powder
- 2 pounds beef short ribs, cut 1/3-inch-thick across the bones
Why This Recipe Is So Flavorful
Tips For Best Results
- Use low and slow cooking to make the meat tender and easy to pull apart.
- Let the ribs rest for a few minutes after cooking to lock in the juices.
Step 1
Whisk together the vinegar, soy sauce, sriracha, and olive oil in a large bowl. Add the brown sugar and stir until it’s completely dissolved. Then, mix in the green onions, garlic, black pepper, sesame seeds, ginger, and five-spice powder until everything is well combined.
Step 2
Put the short ribs in a large resealable bag and pour the marinade over them. Make sure the ribs are fully coated, squeeze out any excess air, and seal the bag. Pop it in the fridge and let the ribs marinate for at least 3 hours — the longer, the better for flavor.
Step 3
When you’re ready to cook, preheat your grill to medium heat and give the grate a light oiling to prevent sticking. Take the ribs out of the marinade and place them on the grill. Cook for about 6 to 7 minutes on one side, then flip them over and spoon some of the marinade over the other side. Keep grilling until the meat isn’t pink anymore, another 6 to 7 minutes.
Step 4
Turn the grill up to high heat and give the ribs a quick sear, about a minute per side, to get a nice char. Once done, take the ribs off the grill and let them rest on a plate for about 5 minutes before serving. This helps the juices settle and keeps the meat tender.
