Asian Short Ribs

Asian short ribs

We grill year-round. Now that it’s spring, we’re grilling with more frequency as the northern days get longer and we’re slowly coaxed into making more use of our balcony again. Our latest grilling venture involved short ribs marinated in an Asian-style mix overnight.

There are two main elements to an Asian marinade: soy sauce and brown sugar. To round out and enhance the flavor profile, you’ll want to add some heat and tartness.


1 pack of short ribs
soy sauce
brown sugar
sesame oil
red pepper flakes or hot sauce
2 garlic cloves, minced
Chinese black vinegar

Place the ribs in a bowl or large Tupperware. Drizzle soy sauce over the ribs bit by bit, taking the time to rub it into the meat. Do the same with the sesame oil. Start with 3 tablespoons of brown sugar and rub it into the ribs; add more if you wish. Finish off the marinade by rubbing in pepper/hot sauce, vinegar and garlic. Each rib should be coated thoroughly with the marinade.

Cover the bowl/Tupperware and refrigerate. Leave overnight and turn over the ribs or shake the covered bowl/Tupperware halfway through the refrigeration time to redistribute the marinade.

When ready to grill, cook for about 5 min. a side or until it reaches desired texture.