Grilled Short Ribs Recipes

Steps:

• Season short ribs with sugar and steak seasoning; rub over both sides.
• Whisk soy sauce, vinegar, maple syrup, 2 tablespoons plus 2 teaspoon cayenne pepper, sesame oil, ginger, and red pepper flakes together in a small bowl to make marinade.
• Pour marinade into a large resealable plastic bag. Add short ribs. Seal and let marinate in the refrigerator, 1 to 4 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove short ribs from marinade; discard marinade. Grill short ribs until well-browned, about 3 minutes per side.

Steps:

• For the ribs: Combine the Seagram's Escapes® Mango Italian Ice, pineapple juice, lemon juice, oyster sauce, soy sauce, brown sugar, sriracha and garlic in a medium bowl and whisk until smooth. Add the short ribs and completely submerge them in the marinade. Refrigerate for at least 1 hour or better yet, overnight.
• Preheat the oven to 450 degrees F. Dampen a paper towel with oil and rub it all over a grill pan to season it, then place the pan over high heat. Line a baking sheet with foil and coat lightly with oil.
• Remove the ribs from the marinade and sprinkle lightly with salt and pepper. Grill the ribs until nice grill marks form, about 1 minute per side. Place on the prepared baking sheet, transfer to the oven and roast until tender and cooked through, about 8 minutes.
• For the pickled cabbage slaw: Add the vinegar, sriracha, fish sauce, red pepper flakes and granulated sugar to a medium bowl and whisk to combine. Add the cabbage, cucumbers, mango and red onion and toss until coated.
• Serve the ribs with the slaw and rice and garnish with the scallions.

Steps:

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

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.